- 2 lbs. striped bass fillets
- Salt
- Pepper
- 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
place
the chopped onions and wine. Place the fish on top of the onion and top
with
small pats of the remaining margarine . Sprinkle Olive Oil over the
striped bass.
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
potato wedges.
Serves 4
