Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Baked Fish And Vegetables
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- #1242
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
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.
added by
luckytrim
recipe tips
Generously season the fish well inside and out for the best results.
Baste the fish with the pan juices halfway through baking for added moisture.
Be gentle when flipping the fish to keep it intact.
common recipe questions
Can I use a different type of fish?
Yes, you can use other types of fish like trout, tilapia, or cod. Adjust cooking times based on the thickness of the fish.
What can I substitute for Pernod?
You can use other anise-flavored liqueurs like ouzo or absinthe, or substitute with a little extra white wine and anise seeds.
Is it necessary to peel the tomatoes?
Peeling is optional. It's done for a smoother texture, but you can leave the skin on for convenience.
Can I make this dish without alcohol?
Yes, you can use fish stock or vegetable broth in place of the white wine and Pernod. Add a little lemon juice and anise seeds if you want to try to recreate some of the flavor.
How do I know when the fish is fully cooked?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees F.
Can I add other vegetables to this dish?
Yes, you can add vegetables like zucchini, bell peppers, or asparagus. For vegetables that cook faster then the potatoes, add them later in the cooking process so they don't get overcooked.
What can I use instead of butter?
You can use olive oil as a healthier alternative but you will lose the buttery flavor. You can use a combination of the two, if desired.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 18, 2010
A better way to make this fish is to first put sliced potatoes/tomatoes in baking pan with olive oil, fennel seeds and garlic. Bake in 375 degree oven for about 30 minutes. Mix up vegetables. Add whole fish to rest on top of vegetables Browning not necessary). Drizzle with olive oil, lemon juice, more garlic. Bake additional 20-25 minutes or until fish flakes easily.