3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/4 cup chopped celery
2 cups fresh bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried tarragon
6 striped bass fillets (about 2 pounds)
1 tablespoon lemon juice
3 peeled plum tomatoes, sliced
1. Preheat oven to 375 degrees F. In a large saucepan over medium heat, melt butter, add onion, mushrooms and celery; cook until almost tender, about 5 minutes. Transfer to a medium bowl, cool slightly.
2. To cooled vegetables, add bread crumbs, salt, pepper and tarragon; mix well. Grease a large shallow baking dish. Arrange the striped bass fillets in the baking dish, sprinkle with lemon juice. Spread stuffing over fillets. Cover with tomato slices. Bake uncovered for about 20 minutes, until fish flakes easily with a fork.
To peel tomatoes, score the bottom and drop in boiling water until the skin just begins to peel away, about 30 seconds. Drop in ice water to cool, then peel.