Baked Fish with Vegetables
potatoes, peeled and sliced
tomatoes, peeled and quartered
1Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon.
2If filets are used, sprinkle both sides with salt, pepper and lemon juice.
3Place fennel leaves or seeds inside fish or sprinkle over filets.
4Melt butter in large skillet.
5Brown fish on both sides.
6Transfer fish and juices to 13 x 9 inch baking pan.
7Arrange onion and potato slices around fish and bake at 375 for 30 minutes.
8Add tomatoes, pour wine over fish and sprinkle with pernod.
9Bake 10 minutes longer or until fish flakes easily with fork and potatoes are done.
10Serve from baking dish or arrange fish on large platter with tomatoes, potatoes and onions.
11Pour juices over fish and sprinkle with parsley.
12Garnish with remaining lemon halves.
13VARIATION: May substitute sea bass for red snapper.
14Pernod is a versatile, anise-flavored spirit that has been used in cocktails and cuisine for more than 200 years.