Ingredients
2 lbs striped bass, filleted, skinned and cut to entree size pieces
salt & pepper
1 C mayonnaise - preferably not low fat
1 C celery - medium dice
2 lemons
Preparation
Preheat oven to 475. Slice first lemon as thin as possible and lay slices to cover the bottom of a baking dish. Salt & pepper striped bass and cover on all sides with mayo. Place fish on lemon slices. Put celery on top of the fish. Drizzle juice from second lemon over the fish. Bake for 20 minutes.
