Thaw fish, if frozen. Preheat oven to 450 degrees F. Lightly coat a shallow baking pan with nonstick cooking spray; set aside. Rinse fish; pat dry with paper towels. Brush fish lightly with lemon juice. Place fish, skinned sides down, in prepared pan. In a small bowl, combine bread crumbs, pepper, and salt. Sprinkle evenly onto fish. Coat fish generously with nonstick cooking spray. Measure thickness of fish.

Bake until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.)

Meanwhile, for sauce: In a large skillet, heat oil over medium-high heat. Add mushrooms and shallots; cook about 3 minutes or until tender, stirring occasionally. Stir flour into mixture in skillet. Add white wine; cook and stir until thickened and bubbly. Add chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes, stirring occasionally. Stir in chives, parsley, and snipped or dried thyme.

Serve sauce over fish. If desired, garnish with thyme sprigs and lemon slices. Makes 6 servings.