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Stripe Bass With Lemon Juice And Wine

3 lb. stripe bass, cleaned with head removed
2 tbsp. lemon juice
3 oz. Chablis wine
3 oz. Seltzer water
1/2 tsp. celery powder
1/8 tsp. black pepper
Salt to taste
1 1/2 oz. corn oil
1/4 tsp. marjoram spice
1/2 tsp. garlic powder

Preheat oven 375 degrees. Use pan large enough to hold fish and line it with aluminum foil. Place fish on top of the foil and make a border around edges with the foil to confine the fish. (This is done to keep the ingredients around the fish.) Place all the ingredients on top of the fish. Bake for 50-55 minutes. Remove and serve. Makes 4-6 servings.

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