baked fish with vegetables

How To Make baked fish with vegetables

• 1

  Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon.
• 2

  If filets are used, sprinkle both sides with salt, pepper and lemon juice.
• 3

  Place fennel leaves or seeds inside fish or sprinkle over filets.
• 4

  Melt butter in large skillet.
• 5

  Brown fish on both sides.
• 6

  Transfer fish and juices to 13 x 9 inch baking pan.
• 7

  Arrange onion and potato slices around fish and bake at 375 for 30 minutes.
• 8

  Add tomatoes, pour wine over fish and sprinkle with pernod.
• 9

  Bake 10 minutes longer or until fish flakes easily with fork and potatoes are done.
• 10

  Serve from baking dish or arrange fish on large platter with tomatoes, potatoes and onions.
• 11

  Pour juices over fish and sprinkle with parsley.
• 12

  Garnish with remaining lemon halves.
• 13

  VARIATION: May substitute sea bass for red snapper.
• 14

  Pernod is a versatile, anise-flavored spirit that has been used in cocktails and cuisine for more than 200 years.
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