Baked Whole Fish

We have a love hate relationship with seafood. My better half loves sea food and I hate it :) However, I enjoy experimenting with seafood for him. Yesterday we got home fresh pompano from the grocery store. So, Baked whole fish was today's dinner for my better half. With subtle flavors of star anise, dill, garlic and Italian herbs, the outcome was much appreciated by my better half.

Ingredients:
Whole Fish - 1 Pompano(cleaned and scaled, any white fish will work for this recipe)
Onions - 1 large sized, sliced length wise
Green Pepper/Capsicum - 1 medium sized, sliced length wise
Star Anise - 1
Italian Herbs - a small pinch(Rosemary, parsley, oregano)
Pepper powder - 1/4 tsp
Olive Oil - 2 tbsp
Fresh Dill Leaves - 1 tbsp, finely chopped
Garlic Cloves - 1 large clove, finely chopped
Paprika/Chilli Powder - 1 tsp
Lime - 1 small sized
Salt - As Per Taste
Aluminium Foil - 9X11 sized sheet

Method of Preparation:
1. Wash the fish using cold water and wipe it dry on both sides and inside using a paper towel.
2. Make slits on both sides of the fish using a sharp knife.
3. In a small bowl add a table spoon of oil, chopped garlic, paprika/chilli powder, chopped dill and little salt. Mix well and apply this mixture on the fish, inside the fish and in the slits as well. Squeeze little lime juice on the fish and inside as well. Refrigerate the fish for a couple of hours.
4. Heat the remaining olive oil in a small pan and add the sliced onions and bell peppers/capsicum.
5. Add a little salt and pepper and mix well. Fry for 2 minutes and remove from heat.
6. Preheat the oven to 375 F.
7. Place 2/3 of the vegetable mixture on the center of the aluminium foil. Place the fish on top of it. Place a star anise inside the cavity of the fish.
8. Top the remaining vegetables mixture on top of the fish. Sprinkle the Italian herbs on it. Fold the edges of the aluminium foil in such a way that no steam escapes while baking.
9. Place the parceled fish on a baking tray and bake for 20-25 minutes depending on the size of the fish you use.
10. To ensure that the fish is baked through, use a fork and see if it flakes easily.
11. Serve the baked whole fish hot or warm, by opening the foil and serving it in the foil itself.

Sending this recipe to the event 'Two For Tuesdays', hosted by Girlichef