Stuffed Striped Bass Print Email

2 pounds striped bass fillets
1/2 cup of finely chopped white onion
1/8 teaspoon of pepper
1/4 cup of chopped celery
a pinch of dried tarragon
1/2 cup of chopped mushrooms
3 TBS of butter or margarine
lemon or lime juice
2 cups of soft breadcrumbs
3-4 peeled tomatoes
1 teaspoon salt

Preheat your oven to 375 degrees F. Saute in a large saucepan the onion, celery, and mushrooms in butter or margarine for 5 minutes. Stir into the sauteed vegetables the breadcrumbs, salt, pepper and tarragon. Grease a large shallow baking dish. Arrange the hybrid striped bass fillets in the baking dish and sprinkle with lemon or limejuice. Spread stuffing over the bass fillets and cover with the tomato slices. Roast uncovered for 35 to 40 minutes. Yield: 6 servings -