1 Preheat the oven to 180°C (approximately 350°F).
2 Rinse the fennel, cut into quarters, remove the stalk and slice the fennel into thin wedges.
3 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.
4 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.