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Wine-Baked Pompano In Sauce

Wine-Baked Pompano In Sauce

Oxmoor House JANUARY 1984

  • Yield: 4 servings


  • 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


Rinse fish thoroughly in cold water; pat dry. Rub fish with salt and pepper; set aside.

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 350° for 20 minutes.

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.

Pour sauce over fish; cover with cracker crumbs. Dot with remaining butter. Bake at 350° an additional 10 minutes or until fish flakes easily when tested with a fork.

Garnish fish with lemon wedges: serve immediately.


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Wine-Baked Pompano In Sauce Recipe