Baked Fish with Fennel and Pernod

1 tsp. fennel seeds
3 T. olive oil
1 large yellow onion, thinly sliced
2 large fennel bulbs, cored and thinly sliced lengthwise (about 4 cups)
1 T. grated orange zest
2 cups (12 oz.) peeled, seeded, and diced tomatoes (optional)
4 cod, flounder or sea bass fillets, 5-6 oz. each
1 cup (8 fl oz.) dry white wine
1/4 cup (2 fl oz.) Pernod
fennel feathers (fronds) or chopped fresh mint for garnish

Place the fennel seeds in a small, dry frying pan over medium-low heat and toast, shaking occasionally, until fragrant, 4-5 minutes. Transfer to a mortar and pulverize with a pestle. Alternatively, pulverize in a spice grinder.

Preheat oven to 450 degrees.

In a large saute pan over medium heat, warm the olive oil. Add the onion and saute, stirring, until tender and translucent, about 10 minutes. Add the sliced fennel and saute toe 3-4 minutes. Add the ground fennel seeds, orange zest, and the tomatoes, is using, and cook for 2 minutes longer. Season to taste with salt and pepper.

Distribute the fennel mixture among 4 individual baking dishes or place in 1 large baking dish. Place the fish fillets atop the fennel. Sprinkle with salt and papper. Combine the wine and pernod and pour over the fish.


Bake until the fish is opaque when tested with a knife, about 8 minutes. Sprinkle with Fennel feathers or mint and serve at once.

Serves 4