Wine-Baked Pompano In Sauce

• 4 (1-pound) dressed pompano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large onion, chopped
• 2 sprigs fresh parsley, chopped
• 1/4 teaspoon dried whole thyme
• 1 bay leaf, crushed
• 1 cup Chablis or other dry white wine
• 3 tablespoons butter or margarine, divided
• 2 tablespoons all-purpose flour
• 6 medium tomatoes, peeled and finely chopped
• 1/2 cup chopped fresh mushrooms
• 1/2 cup cracker crumbs
• Lemon wedges

1. Rinse fish thoroughly in cold water; pat dry. Rub fish with salt and pepper; set aside.
2. Spread onion, parsley, thyme, and bay leaf evenly in bottom of a lightly greased 13- x 9- x 2- inch baking dish. Place fish on top of vegetables; pour wine over top. Bake, uncovered, at 350u0b0 for 20 minutes.
3. Melt 2 tablespoons butter in a small saucepan over low heat; add flour, stirring until smooth. Cook over medium heat until lightly browned. Add tomatoes and mushrooms, mixing well; simmer 10 minutes.
4. Pour sauce over fish; cover with cracker crumbs. Dot with remaining butter. Bake at 350u0b0 an additional 10 minutes or until fish flakes easily when tested with a fork.
5. Garnish fish with lemon wedges: serve immediately.

pompano, salt, pepper, onion, parsley, thyme, bay leaf, chablis, butter, flour, tomatoes, fresh mushrooms, cracker crumbs, lemon wedges

Taken from www.myrecipes.com/recipe/wine-baked-pompano-sauce (may not work)