Baked Fish with Vegetables
Submitted by poohbear
Red snapper baked with potatoes, onions, tomatoes, white wine, fennel, and a splash of Pernod for a touch of anise warmth. French-inspired one-pan fish dinner in about an hour.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minBaked Fish with Vegetables
This dish has the spirit of the French Riviera running through every bite.
Red snapper (or sea bass) gets browned in butter, then baked alongside thinly sliced potatoes and onions before fresh tomatoes, white wine, and a generous splash of Pernod join the party.
That Pernod is the secret weapon here. Its licorice-like warmth mingles with the fennel seeds already tucked into the fish, creating a fragrance that’s unmistakably Provençal.
Served straight from the baking dish with all those pan juices spooned over top, this is rustic French cooking you can absolutely pull off on a weeknight.
Chef Tips
- Slice potatoes paper thin: They need to cook through in the same time as the fish. Use a mandoline if you have one.
- Pernod substitute: No Pernod? Pastis or even a splash of ouzo will give you that same anise note.
- Brown the fish first: That initial sear in butter adds a layer of nutty, caramelized flavor the oven alone can’t achieve.
- Add tomatoes later: They go in for just the last 10 minutes so they soften without turning to mush.
Ingredients
Directions
Season fish inside and out with salt and pepper to taste and juice of ½ 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 375℉ (190℃) 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.
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