Baked Fish with Vegetables

Ingredients

Amount		Ingredient	Preparation
2	pounds	red snapper fillets	sea bass fillets, or whole
1	x	salt and black pepper
2 1/2	each	lemons	halved
2	teaspoons	fennel seeds
1/2	cup	butter	or margarine
1	each	onion	thinly sliced
2	medium	potatoes	peeled and very thinly sliced
2	each	tomatoes	peeled and quartered
1/2	cup	white wine
3	tablespoons	pernod
1	x	parsley leaves	fresh, chopped

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 leaves or seeds inside fish or sprinkle over fillets.

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 375F 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.