INGREDIENTS
6 striper fillets (skin on)
1/3 cup lemon juice
1 medium onion, chopped
1 medium green pepper, chopped
4 TBSP. melted butter
2 medium tomatoes, diced
Salt and pepper to taste
2 1/2 cups shredded mozzarella cheese
1/2 cup sliced black olives
DIRECTIONS
Place the fillets in a shallow dish.
Pour lemon juice over fish and refrigerate for 2 hours.
Saute onion and green pepper in butter for 5 minutes.
Add tomatoes and cook for an additional 2 minutes.
Remove from heat and set aside.
Remove fish from lemon juice, place skin side down in a greased 13x9x2 baking dish.
Sprinkle with salt and pepper.
Bake uncovered at 350 degrees for 30 minutes.
Spoon vegetable mixture over fish and sprinkle with cheese.
Bake for an additional 15 minutes or until fish flakes easily with fork.
Sprinkle with olives and serve.
Serves 6.
