Fish Veneto

Ingredients:
1 4-LB fish, cleaned
6 Tbsp. margarine, divided
1/2 cup mushrooms, chopped
1 medium onion, chopped
1 clove garlic, minced
2 tomatoes, peeled, seeded, chopped
1 tsp. dried basil
1/8 tsp. pepper
2 Tbsp. chopped parsley
1/2 cup dry white wine
1 Tbsp. lemon juice

Instructions:

Preheat oven to 425 F. Scale and clean fish; remove entrails, head, tail, fins and bones. Sauté mushrooms, onion and garlic in 4 tablespoons margarine about 5 minutes. Add tomatoes, basil and pepper and cook for 10 minutes. Stir in parsley. Stuff fish with vegetable mixture and fasten with toothpicks. Place fish in baking pan and coat with wine and lemon juice; dot with remaining margarine. Bake for 25-30 minutes basting often. Fish is done when it flakes easily with a fork. Makes four servings.