Baked Fish With Vegetables

Recipe Ingredients

1		Red snapper - (2 lb), or sea bass or fillets
		Salt - pepper
2 1/2		Lemons - halved
1 teaspoon	5ml	Fresh fennel leaves or
2 teaspoons	10ml	Fennel seeds
1/2 cup	99g / 3.5oz	Butter or margarine
1		Onion - thinly sliced
2		Potatoes - peeled (medium) thinly sliced
2		Tomatoes - peeled and quartered
1/2 cup	118ml	White wine
3 tablespoons	45ml	Pernod
		Parsley - chopped

Recipe Instructions

Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon. If fillets are used, sprinkle both sides with salt, pepper and lemon juice. Place fennel leaves or seeds inside fish or sprinkle over fillets. Melt butter in large skillet. Brown fish on both sides.

Transfer fish and juices to 13- x 9-inch baking pan. Arrange onion and potato slices around fish and bake at 375F 30 minutes. Add tomatoes, pour wine over fish and sprinkle with Pernod. Bake 10 minutes longer or until fish flakes easily with fork and potatoes are done. Serve from baking dish or arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with parsley. Garnish with remaining lemon halves.

Source:
W. Park Kerr

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