- 2 lbs. striped bass fillets
- 2 tablespoons fresh lemon juice
- 3 tablespoons margarine
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 cup chopped onion
- 1/2 cup white wine
- 1/4 cup water
- 1/2 cup chopped mushrooms
- 1 tablespoon chopped parsley
- 1 teaspoon minced garlic
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
Season the Striped Bass with salt, pepper and 2
teaspoons of the lemon juice.
Lightly grease a baking dish with margarine. Into the baking dish
the chopped onions and wine. Place the fish on top of the onion and top
small pats of the remaining margarine . Sprinkle Olive Oil over the
Bake at 425 for 12 to 15 minutes, or until fish
flakes easily with a fork, basting once or twice with pan juices.
While the striped bass is baking, combine remaining
lemon juice, water, mushrooms, parsley,
garlic, thyme and cayenne in a saucepan.
Bring to a boil and reduce by half.
Pour over fish and let simmer for a minute or two.
Serves well with rice pilaf or roasted carrot and