Stuffed Petaluma River Striped Bass Recipe

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	1 striped bass (4 to 6 pounds) 1/2 cup, unsweetened clarified butter 1 cup, fresh mushrooms, coarsely chopped 2 fresh tomatoes, peeled, seeded and chopped 2 tablespoons, chopped chives 1/4 cup, freshly chopped parsley 1 cup, unseasoned bread crumbs 1 teaspoon, salt 1 teaspoon, freshly ground black pepper 1 cup, dry white wine
	Heat about half the butter in a skillet, and add onion, cooking until translucent. Add mushrooms and cook for 5 minutes. Add tomatoes and cook for five minutes. Add parsley, chives, bread crumbs, salt and pepper, and mix. Stuff the bass with the mixture, and close cavity with skewers. Place fish in buttered baking pan. Sprinkle with wine, and a bit more salt and pepper. Bake uncovered in oven pre-heated to 375 degrees. Baste fish occasionally. Cook for 30 or 40 minutes. Add a bit more wine if fish gets too dry. Remove to serving platter and garnish with thin lemon slices. Serves 6 to 8. *Enjoy with our 2005 Sauvignon Blanc.*