Ingredients:

½ cup chopped onion

¼ cup chopped celery

1/8 teaspoon pepper

a pinch of tarragon

½ cup mushrooms

1 ½ to 2 lbs. of Striper fillets

3 tablespoons of margarine

lemon juice

2 cups of soft bread crumbs

3 skinned tomatoes

salt to taste

 

Preheat oven to 375 degrees

Saute onion, celery and mushrooms in margarine in a large sauce pan until onions are translucent;

Stir bread crumbs into the sautéed vegetables. Add salt, pepper and tarragon.

Grease a large shallow baking dish and arrange the striped bass fillets in the dish and drizzle with lemon juice.