Baked Fish with Vegetables
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potatoes, peeled and sliced
tomatoes, peeled and quartered
Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon.
If filets are used, sprinkle both sides with salt, pepper and lemon juice.
Place fennel leaves or seeds inside fish or sprinkle over filets.
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 for 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.
VARIATION: May substitute sea bass for red snapper.
Pernod is a versatile, anise-flavored spirit that has been used in cocktails and cuisine for more than 200 years.