1 1/2 lbs. striped bass fillets
Salt and pepper to taste
2 TBSP. lemon juice
3 TBSP. butter, room temperature
1/2 onion, chopped
1/2 cup white wine
1/4 cup water
1/2 cup mushrooms, chopped
1 TBSP. fresh parsley, chopped
1 tsp. garlic, minced
1/8 tsp. dried marjoram
1/8 tsp. dried thyme
1/8 tsp. cayenne pepper
Season fillets with salt, pepper and 2 tsp. lemon juice.
Lightly grease a baking dish with butter; add the onion and wine and place the fish on top.
Dot with small pats of remaining butter.
Bake at 425 degrees for 12 to 15 minutes, basting once or twice with pan juices.
While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne pepper in a saucepan.
Bring to a boil and reduce by half.
Pour over fillets.