Baked Fish And Vegetables
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
2 pounds whole red snapper or whole sea bass, or fillets
2 1/2 lemons, halved
2 teaspoons 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 tablespoons Pernod
chopped parsley
Directions:
Preheat your oven to 375 degrees F.
Prepare the fish by seasoning it inside and out with salt, pepper, and the juice of 1/2 lemon. If using fillets, sprinkle both sides with salt, pepper, and lemon juice.
Place the fennel seeds inside the whole fish or sprinkle them over the fillets.
In a large skillet, melt the butter over medium heat. Once hot, brown the fish on both sides. This should take about 2-3 minutes per side for fillets or 4-5 minutes per side for a whole fish.
Carefully transfer the browned fish and any juices from the skillet into a 13x9-inch baking pan.
Arrange the thinly sliced onion and potato slices around the fish in the baking pan. Drizzle the white wine and Pernod over the fish and vegetables.
Place the baking pan in the preheated oven and bake for about 20 minutes. After 20 minutes, add the quartered tomatoes to the pan.
Continue baking for an additional 10 minutes, or until the fish flakes easily with a fork and the potatoes are tender.
Check the doneness of the fish and vegetables. The fish should be opaque and flake easily, while the potatoes should be fork-tender.
Remove the baking dish from the oven. If serving directly from the baking dish, sprinkle the fish and vegetables with chopped parsley. If transferring to a serving platter, arrange the fish, potatoes, onions, and tomatoes attractively on the platter, then pour the cooking juices over the top and garnish with parsley.
Serve the baked fish and vegetables hot, garnished with the remaining lemon halves.
Recipe Location: https://www.cdkitchen.com/recipes/recs/429/Baked_Fish_And_Vegetables46797.shtml
Recipe ID: 1242
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