Title: Pernod Fish
Categories: Seafood Entree Sephardic Jewish Passover
Yield: 6 Servings

1/2	c	Oil
4	lb	Firm-fleshed white fish - filleted
3	c	Onions; chopped
1 1/2	c	Milk
1 1/2	ts	Each salt and pepper
1/2	c	Pernod

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.

From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: By fatfree-request@fatfree.com on Jun 16, 1997

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