Braised Whole Croaker Duglere

Croakers abound in our intracoastal waterways here. Having a basic knowlege of fish anatomy (small bones move fins basically) will help a person debone the cooked fish easily. From The Washington Times who advises, "Basting several times after it goes into the oven helps the fish cook evenly." Adapted from "Fish & Shellfish," by James Peterson (William Morrow, 1996).

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  large  croaker fish, cleaned and scaled
• 3  shallots, finely chopped (may substitute 1 medium onion, finely chopped)
• 2  tomatoes, peeled, seeded and chopped
• 1⁄4 cup dry white wine
•  salt
•  black pepper, freshly ground
• 1  tablespoon lemon juice (to taste)
• 2  tablespoons unsalted butter (optional)

Directions

1. Preheat the oven to 425 degrees.
2. Rinse the croakers and dry them thoroughly with paper towels.
3. Sprinkle the bottom of an ovenproof ceramic oval or square gratin dish with the chopped shallots and tomatoes.
4. Arrange the croakers over the shallots and tomatoes, then pour the white wine over the fish.
5. Set the dish on the stove over medium heat and cook until the wine comes to a simmer, about 5 minutes.
6. Transfer the dish to the oven and bake, basting every 3 minutes, for about 10 minutes per-inch thickness of the fish. (Test doneness by sticking a sharp knife into the croakers to see if the flesh pulls away easily from the bone.).
7. When the croakers are done, transfer them to individual plates and set aside. Reserve the cooking liquid.
8. In a small pan on medium-high heat, heat the cooking liquid until it reduces and is slightly thickened, about 10 minutes. Season with salt and pepper to taste. Stir in the lemon juice. If desired, whisk in the butter in 2 or 3 additions just until incorporated. Remove from heat, and spoon evenly over the plates, or pass the sauce warm at the table.
9. To serve, place the plates of croaker to each guest's left, along with a clean, heated plate in front of each guest. Provide an extra spoon for filleting.