INGREDIENTS
3 lbs. striper fillets
Dry sherry
Pepper
2 cups sour cream
1 cup mayonnaise
1 onion, chopped fine
Lemon wedges
DIRECTIONS
Rinse striper in cold running water and pat dry.
Place fillets in shallow dish with the dry sherry; marinate for 2 hours.
Remove fillets and dry again.
Place them in a shallow oven proof baking dish and sprinkle with pepper.
In a separate dish mix the sour cream, mayonnaise and onion.
Cover fish with mixture.
Bake uncovered for 45 minutes at 350 degrees.
Serve with lemon wedges.
Serves 6.
