Ingredients

2 lbs. whole red snapper or whole sea bass or fillets
2 1/2 lemons, halved
2 tsp. dried fennel seeds
1/2 C. butter or margarine
1 onion, thinly sliced
2 med. potatoes, peeled & very thinly sliced
2 tomatoes, peeled & quartered
1/2 C. white wine
3 Tbsp. Pennod
Chopped parsley

Cooking Instructions

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 seeds inside fish or sprinkle over fillets. Melt butter in large skillet. Brown fish on both sides. Transfer fish and juices to 13″x9″ baking pan. Arrange onion and potato slices around fish and sprinkle with Pennod. Bake for 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)