Baked Fish And Vegetables Recipe

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Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

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

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Directions:

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.

This recipe from CDKitchen for Baked Fish And Vegetables serves/makes 4

Recipe ID: 1242

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