INGREDIENTS
4 striped bass fillets
1/2 cup white wine
1 large onion, diced
1 green pepper, diced
1/2 cup celery, thinly sliced
1 can tomato sauce (15 oz.)
4 oz. can sliced mushrooms
2 cups flour, seasoned with salt and pepper
Tomato slices
Grated cheese
DIRECTIONS
Preheat oven to 400 degrees.
In a skillet, saute onion, pepper and celery in a 1/4 cup of wine until tender.
Add the tomato sauce and mushrooms; simmer for 5 minutes. Remove from heat and cover.
Season fillets with salt and pepper.
In a large oven-proof baking dish, place the fillets in the other 1/4 cup of wine for 3 minutes. Turn fish and bake for another 3 minutes or until fish flakes.
Pour sauce over fish, top with sliced tomato and grated cheese.
Place back in oven for 5 minutes.
Serve over noodles or rice.
Serves 4.
