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2 Tbsp. oil
1 large onion, chopped
1 clove garlic, chopped
2 large tomatoes, peeled,
seeded and chopped, or 3/4
c. canned tomatoes, drained
and chopped
1 green pepper, chopped
cayenne pepper to taste
1/4 tsp. oregano
1/2 tsp. salt
black pepper to taste
4 striped bass steaks (1/3 to
1/2 lb. apiece)
2 Tbsp. lemon juice
1/4 c. fresh bread crumbs
2 Tbsp. butter

Preheat the oven to 375 degrees. In skillet, heat the oil and
saute the onion, garlic, tomatoes and green pepper over low
heat for 10 minutes. Add the cayenne and oregano; spread half
the mixture in a shallow baking dish large enough to hold the
fish in one layer. Season the fish steaks with salt and
pepper; place them on the vegetables and cover with the remain-
ing vegetable mixture. Sprinkle with lemon juice and bread
crumbs; dot with butter. Bake for 25 minutes.

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