1 small fennel bulb
4 roasted red peppers, drained and sliced
4 salmon fillets, (about 1-1/2 lb/750 g total)
3 tbsp (45 mL) olive oil
2 tbsp (25 mL) Pernod or licorice flavoured liqueur
4 garlic cloves, minced
2 tbsp (25 mL) chopped fresh Italian parsley
1 tsp (5 mL) grated lemon rind
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 lemon wedges
Cut stalks off fennel. Cut fennel in half crosswise; remove core. Cut each half into 8 thin slices. Place 4 slices in centre of each of four 18-inch (45 cm) long piece of parchment paper or foil. Sprinkle with red peppers. Top with salmon.
In small bowl, combine oil, Pernod, garlic, parsley, lemon rind, salt and pepper; spoon over salmon. Fold long edges of paper together, overlapping to seal; securely; seal ends and fold toward middle.
Bake on baking sheet in 425°F (220°C) oven for about 15 minutes or until fish is opaque and flakes easily when tested with fork. Serve with lemon wedges.