Instructions: 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.

Yield: 6 to 8 servings.

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