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Serves
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Ingredients
- 2 Lbs Striped Bass fillets, trimmed and cut into serving size portions
- 2 Tomatoes medium size, thinly sliced
- 1/2 Cup green pepper, chopped
- 1 Cucumber small, thinly sliced
- 1/2 Cup onion, chopped
- 1 Clove garlic, minced
- 2 Tbsp Butter or margarine
- 2 Tbsp Parsley
- 1 Tbsp White wine
- 2 Tbsp Lemon juice
- 1/2 Tsp Marjoram
Ingredients
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Instructions
- Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish. Bake in an oven preheated to 375¡F for 20 to 25 minutes or until fish begins to flake easily with a fork. Serves 6.
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