baked fish and vegetables
 
2 lb.  whole red snapper or whole sea bass, or fillets
2-1/2   lemons, halved
2 tsp  dried fennel seeds
1/2 cup  butter or margarine
1   onion, thinly sliced
2 medium  potatoes, peeled & very thinly sliced
2   tomatoes, peeled & quartered
1/2 cup  white wine
3 Tbsp  pernod
  chopped parsley
 
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 seeds inside fish or sprinkle over fillets. melt butter 
in large skillet. brown fish on both sides. transfer fish and juices to 
13"x9" baking pan. 
arrange onion and potato slices around fish and sprinkle with pernod. bake 
for 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. 
 
 
 
 
(ID: 79250) Mirror: rec.food.recipes: Sun, Mar 9, 2003


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