Baked Fish with Vegetables

Name: Baked Fish with Vegetables
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: red snapper fillets; salt and black pepper; lemons; fennel seeds; butter; onions; potatoes; tomatoes; white wine; pernod; parsley leaves

Submitted by poohbear

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

POUNDS RED SNAPPER FILLETS
sea bass fillets, or whole

SALT AND BLACK PEPPER *

2 ½

LEMONS
halved

TEASPOONS FENNEL SEEDS

CUP BUTTER
or margarine

ONIONS
thinly sliced

MEDIUM POTATOES
peeled and very thinly sliced

TOMATOES
peeled and quartered

CUP WHITE WINE *

TABLESPOONS PERNOD *

PARSLEY LEAVES
fresh, chopped *

Directions

Season fish inside and out with salt and pepper to taste and juice of ½ 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 375℉ (190℃) 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.