Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole red snapper (2 lb)
-=OR=-
-Whole sea bass or fillets
Salt, pepper
2 1/2 Lemons; halved
1 bn Fresh fennel leaves or
2 ts Fennel seeds
1/2 c Butter or margarine
1 Onion; thinly sliced
2 md Potatoes; peeled
-and very thinly sliced
2 Tomatoes
- peeled and quartered
1/2 c White wine
3 tb Pernod
Parsley; chopped

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.

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