MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Main dish
       Yield: 6 servings
       1    Whole red snapper (2 lb)
            -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
   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.