Pernod fish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oil |
| 4 | pounds | Firm-fleshed white fish filleted |
| 3 | cups | Onions; chopped |
| 1½ | cup | Milk |
| 1½ | teaspoon | Each salt and pepper |
| ½ | cup | Pernod |
Directions
Heat oil in a large skillet; saute the fish on both sides. Remove fish to a large baking dish.
Saute onions in the same skillet over low heat until golden, adding more oil if necessary. Stir in the milk, salt and pepper; blend well. Over low heat, bring the sauce to a boil. Stir in Pernod; continue to simmer for 5 minutes. Pour sauce over the fish in the baking dish; bake at 350 F for 10 minutes.
Yield: 6 to 8 servings.
From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 183. ISBN 0-8050-0394-0. Posted by Cathy Harned.