Baked Fish with Vegetables
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red snapper fillets
sea bass fillets, or whole |
|
|
salt and black pepper
|
*
|
||
| 2 ½ |
lemons
halved |
|
|
| 2 | teaspoons |
fennel seeds
|
|
| ½ | cup |
butter
or margarine |
|
| 1 |
onions
thinly sliced |
|
|
| 2 | medium |
potatoes
peeled and very thinly sliced |
|
| 2 |
tomatoes
peeled and quartered |
|
|
| ½ | cup |
white wine
|
*
|
| 3 | tablespoons |
pernod
|
* |
|
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red snapper fillets
sea bass fillets, or whole |
|
| 1 | x |
salt and black pepper
|
*
|
| 2.5 | each |
lemons
halved |
|
| 1E+1 | ml |
fennel seeds
|
|
| 118 | ml |
butter
or margarine |
|
| 1 | each |
onions
thinly sliced |
|
| 2 | medium |
potatoes
peeled and very thinly sliced |
|
| 2 | each |
tomatoes
peeled and quartered |
|
| 118 | ml |
white wine
|
*
|
| 45 | ml |
pernod
|
* |
| 1 | x |
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.
