1 (3 lb.) red snapper
1 onion
2 tomatoes
2 cloves garlic
1/2 c. tomato paste
2 tbsp. butter
2 tbsp. oil
1/4 tsp. fennel seed
1 can anchovies
2 tbsp. lemon juice
2 tbsp. parsley
Salt & pepper

Saute chopped onion and garlic until soft in oil and butter mixture. Add the peeled and chopped tomatoes, chopped anchovies, tomato paste, fennel seeds, lemon juice, parsley, salt and pepper; stir well. Put the snapper in a buttered baking dish. Cover with the vegetable and bake covered in an oven preheated to 400 degrees for 25 minutes. Remove cover; baste and cook uncovered for 20 minutes until the fish flakes easily with a fork.

Note: May use a different fish (also) anchovies don't have to be used.