Categories: Fish, Main dish 
      Yield: 6 servings 
  
      1    Whole red snapper (2 lb) 
           -=OR=- 
           -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.