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To make tomato compote:.
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Heat oil in heavy medium skillet over medium heat.
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Add tomatoes and sugar.
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Stir until tomatoes are very tender and mixture is thick, about 15 minutes.
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Season with salt and pepper.
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To make fish:.
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Melt 2 Tbsp butter in heavy skillet over med-high heat.
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Add mushrooms and chopped shallots.
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Saute until liquid evaporates and mushrooms begin to brown, about 8 minutes.
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Cool completely.
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Using electric mixer, beat 1 cup butter in large bowl until light.
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Beat in egg, parsley, half of thyme, 1 tsp salt and 1/2 tsp pepper.
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Mix in breadcrumbs and mushroom mixture.
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Preheat oven to 450F Sprinkle garlic, shallots and remaining thyme over bottom of pan.
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Add fish stock, then fish.
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Sprinkle fish with salt and pepper.
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Spoon breadcrumbs over fish, covering tops completely and press down.
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Bake fish until opaque in center, about 15 minutes.
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Transfer to broiler.
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Broil until topping is crisp, about 1 minute.
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Using slotted spoon, transfer fish to plate.
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Transfer cooking liquid to another skillet.
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Bring to simmer.
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Add remaining butter and whisk until melted and well blended.
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Season sauce with salt and pepper.
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Spoon sauce around fish.
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Spoon dollop of tomato compote alongside and serve immediately.
