Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Oil
4 lb Firm-fleshed white fish
-- filleted
3 c Onions; chopped
1 1/2 c Milk
1 1/2 ts Each salt and pepper
1/2 c Pernod

Heat oil in a large skillet; saute the fish on both sides. Remove
fish to a large baking dish.

Saute onions in the same skillet over low heat until golden, adding
more oil if necessary. Stir in the milk, salt and pepper; blend
well. Over low heat, bring the sauce to a boil. Stir in Pernod;
continue to simmer for 5 minutes. Pour sauce over the fish in the
baking dish; bake at 350 F for 10 minutes.

Yield: 6 to 8 servings.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 183. ISBN 0-8050-0394-0. Posted by Cathy
Harned.

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