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 degrees for 20 to 25 minutes or until fish begins to flake easily with a fork.

This recipe yields 6 servings.

NOTES :

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