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1
Heat oil in heavy medium skillet over medium heat.
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2
Add tomatoes and sugar.
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3
Stir until tomatoes are very tender and mixture is thick, about 15 minutes.
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4
Season tomato compote with salt and pepper.
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5
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
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6
Add mushrooms and chopped shallots.
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7
Saute until liquid evaporates and mushrooms begin to brown, about 8 minutes.
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8
Cool completely.
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9
Using electric mixer, beat 5 tablespoons butter in large bowl until light.
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10
Beat in egg, then parsley, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
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11
Mix in breadcrumbs and mushroom mixture.
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12
Preheat oven to 450F.
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13
Sprinkle sliced garlic, sliced shallots and remaining 1 teaspoon thyme over bottom of 15 x 10 x 2-inch glass baking dish.
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14
Add fish stock, then fish fillets.
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15
Sprinkle fish with salt and pepper.
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16
Spoon breadcrumb mixture atop fish, covering tops of fish completely and pressing slightly to adhere.
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17
(Can be prepared 8 hours ahead.
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18
Cover tomato compote and fish separately and refrigerate.
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19
Rewarm compote over medium-low heat before serving.)
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20
Bake fish until opaque in center, about 15 minutes.
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21
Transfer to broiler.
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22
Broil just until topping is crisp and golden, about 1 minute.
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23
Using slotted spatula, transfer fish to plates.
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24
Transfer cooking liquid to another medium skillet.
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25
Bring cooking liquid to simmer over medium heat.
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26
Add remaining 1 tablespoon butter and whisk just until melted and well blended.
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27
Season sauce to taste with salt and pepper.
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28
Spoon sauce around fish.
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29
Spoon dollop of tomato compote alongside and serve fish immediately.
