- 50 milliliters
small Red snappers (heads removed, 300 grams) (approximately 11 ounces)
- 4 slices
Preheat the oven to 180°C (approximately 350°F).
Rinse the fennel, cut into quarters, remove the stalk and slice the fennel into thin wedges.
Peel the garlic and onion, cut into small cubes and sauté for 2-3 minutes in a pan with 2 tablespoons hot olive oil. Add the fennel and sauté for another 2 minutes. Deglaze with the pastis then distribute between 4 small baking dishes.
Rinse the red snapper, pat dry, season with salt and pepper and arrange over the fennel. Top with sliced lime and drizzle with olive oil. Bake for 25-30 minutes.