Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
4 sm Whole porgy, sea bream, or 2 ea Leeks, white part only,
-flounder (3/4 to 1 lb. -cleaned and sliced into
-each) -julienne strips
Cleaned 1 ea Zucchini, sliced into
Salt and freshly ground -julienne strips
-pepper 1 ea Garlic clove, minced or put
1 T Olive oil -through a press
1 sm Fennel bulb, sliced into 1/2 t Crushed fennel seed
-julienne strips 1/2 t Pernod or anisette
1 ea Carrot, peeled and sliced 2 ea Lemons, cut in half
-into julienne strips

-------------------------DIRECTIONS------------------------------

Preheat the oven to 425. Rinse the fish, pat dry, and sprinkle
lightly with salt and pepper if you wish. Cut 4 double thickness of
aluminum foil, large enough to accommodate the fish. Brush with olive
oil. Lay a fish on each piece. Heat the tbs of olive oil in a large
heavy bottomed skillet and saute the vegetables and garlic together
over medium heat for 5 minutes, stirring. Add the Pernod and fennel
seed and continue to saute, stirring, for 5 minutes. Add salt and
pepper to taste. Stuff the fish with some of this mixture and lay the
remaining vegetables over the fish. Squeeze the juice from half a
lemon over each fish. Enclose the fish in the foil and crimp the
edges together well. Place in a baking dish and bake in the preheated
oven for 20 minutes or until the fish is opaque and flakes easily.
Serve at once.

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