Pale Ale Battered Haddock Summer Traybake
Enjoy our Irish caught Pale Ale Battered Haddock in this tasty, easy-to-make traybake, perfect for summer. It combines fresh, seasonal vegetables with our crispy Battered Haddock, coated in McGargles premium Irish craft pale ale from Rye River Brewing Company to create a wholesome and tasty meal.
4 Donegal Catch Pale Ale Battered Haddock fillets
350 grams baby potatoes, halved
2 red onions, peeled and sliced into wedges
1 red pepper, deseeded and sliced
1 courgette, sliced into rounds
4 tbsps. olive oil
2 garlic cloves, grated
150 grams kale
Handful flat leaf parsley, finely chopped
Freshly ground black pepper
- Preheat oven to 200 C / 180 C fan.
- Place the baby potatoes into a large pot of boiling water and cook for 5 minutes then drain and allow to steam for 10 minutes. Place into a large bowl and add the red onion, red pepper and courgette. Add the grated garlic and the olive oil and season well with salt and pepper then toss to coat everything in the oil and garlic. Tumble everything out onto your largest oven tray and place into the oven for 15 minutes.
- After 15 minutes place the Donegal catch fish fillets on top of the tray and continue to cook for a further 20 minutes. Add the kale to the tray and cook for another 5- 7 minutes then remove from the oven and serve to the table scattered with the chopped parsley.