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Baked Fish with Vegetables
Date added: December 11, 2007
- Servings: 4 change
- Calories per serving: 343
- Prep time: 30
- Cook time: 45
Ingredients
- 1 Whole sea bass or fillets
- 1 tsp salt, table
- 1 tsp pepper, white
- 2 1/2 lemon halved
- 2 tsp fennel seed
- 1/2 cup butter, unsalted
- 1 onion thinly sliced
- 2 Potatoes peeled and very thinly sliced
- 2 Tomatoes peeled and quartered
- 1/2 cup wine, white, med
- 3 tbsp Pernod
- 1 tbsp Parsley chopped
Recipe Method
1. 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.
2. 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.
3. 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.
4. 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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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 343 | 17% |
| Fat 24g | 37% |
| Cholesterol 74mg | 25% |
| Sodium 618mg | 26% |
| Carbohydrates 21g | 17% |
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