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Ingredientes
- 1 whl (2-lb) red snapper or possibly whole sea bass or possibly fillets Salt, pepper
- 2 1/2 x Lemons, halved
- 1 bn Fresh fennel leaves -or possibly-
- 2 tsp Fennel seeds
- 1/2 c. Butter or possibly margarine
- 1 x Onion, thinly sliced
- 2 med Potatoes, peeled and very thinly sliced
- 2 x Tomatoes, peeled and quartered
- 1/2 c. White wine
- 3 Tbsp. Pernod Parsley, minced
Direcciones
- 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 possibly seeds inside fish or possibly sprinkle over fillets.
- Heat 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 min. Add in tomatoes, pour wine over fish and sprinkle with Pernod. Bake 10 min longer or possibly till fish flakes easily with fork and potatoes are done. Serve from baking dish or possibly 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 218 | |
| Calories from Fat 137 | 63% |
| Total Fat 15.64g | 20% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 130mg | 5% |
| Potassium 462mg | 13% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.1g | 1% |
| Protein 2.19g | 4% |
