| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole (2-lb) red snapper 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 |
INSTRUCTIONS
Date: Tue, 23 Apr 1996 22:04:32 -0500 (CDT)
From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com>
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.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #114
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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