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1
Preheat the oven to 425 degrees.
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2
Rinse the croakers and dry them thoroughly with paper towels.
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3
Sprinkle the bottom of an ovenproof ceramic oval or square gratin dish with the chopped shallots and tomatoes.
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4
Arrange the croakers over the shallots and tomatoes, then pour the white wine over the fish.
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5
Set the dish on the stove over medium heat and cook until the wine comes to a simmer, about 5 minutes.
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6
Transfer the dish to the oven and bake, basting every 3 minutes, for about 10 minutes per-inch thickness of the fish.
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7
(Test doneness by sticking a sharp knife into the croakers to see if the flesh pulls away easily from the bone.
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8
).
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9
When the croakers are done, transfer them to individual plates and set aside.
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10
Reserve the cooking liquid.
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11
In a small pan on medium-high heat, heat the cooking liquid until it reduces and is slightly thickened, about 10 minutes.
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12
Season with salt and pepper to taste.
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13
Stir in the lemon juice.
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14
If desired, whisk in the butter in 2 or 3 additions just until incorporated.
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15
Remove from heat, and spoon evenly over the plates, or pass the sauce warm at the table.
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16
To serve, place the plates of croaker to each guest's left, along with a clean, heated plate in front of each guest.
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17
Provide an extra spoon for filleting.
