Baked Fish Albert

Name: Baked Fish Albert
Yield: Serves 6 to 8
Ingredients: 2 tablespoons pernod; salt and freshly-ground black pepper; ¼ pound butter, diced; 4 tablespoons olive oil; ¼ pint water; 4 tablespoons each finely-chopped parsley, chervil and tarragon; ¼ pint dry white wine; 2 sea bass (or 5–6 pounds turbot or halibut); 6 medium-sized onions, finely chopped; 4 cloves garlic, finely chopped; 1 large lemon, thinly sliced

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 sea bass (or 5–6 pounds turbot or halibut)
6 medium-sized onions

Fish course
Pescatarian
Gluten-free

Method

Combine finely-chopped onions, garlic, parsley, chervil, tarragon, dry white wine, water and Pernod.

Place fish (2 large sea bass or the equivalent weight of turbot or halibut) in a large baking dish and moisten with olive oil. Pour over wine and herb mixture; cover with thin slices of lemon; dot with butter and season to taste with salt and freshly-ground black pepper.