Pan-Fried Pompano with Tomato Caraway Glaze Recipe

Name: Pan-Fried Pompano with Tomato Caraway Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium tomatoes, peeled, seeded and chopped; 1 1/2 teaspoons hot paprika; 1 teaspoon sweet paprika; 2 small garlic cloves, minced; 1 tablespoon plus 1 teaspoon chopped thyme, preferably lemon thyme; 1 teaspoon chopped caraway seeds; 1 stick plus 4 tablespoons (6 ounces) unsalted butter, softened; Salt; Six 6-ounce pompano or Spanish mackerel fillets, with skin; Freshly ground pepper

Servings: persons

2 tablespoons extra-virgin olive oil
2 medium tomatoes, peeled, seeded and chopped
1 1/2 teaspoons hot paprika
1 teaspoon sweet paprika
2 small garlic cloves, minced
1 tablespoon plus 1 teaspoon chopped thyme, preferably lemon thyme
1 teaspoon chopped caraway seeds
1 stick plus 4 tablespoons (6 ounces) unsalted butter, softened
Salt
Six 6-ounce pompano or Spanish mackerel fillets, with skin
Freshly ground pepper

1
Preheat the oven to 500.
2
Heat the olive oil in a medium skillet.
3
Add the tomatoes and cook over moderately high heat for 2 minutes.
4
Reduce the heat to moderate and cook, stirring and mashing the tomatoes with a fork until a thick puree forms, about 15 minutes.
5
Add the hot and sweet paprikas and cook, stirring, for 1 minute.
6
Scrape the tomato puree into a bowl and let cool.
7
Stir in the garlic, thyme and caraway seeds.
8
Fold in the butter and season with salt.
9
Lightly oil a large, rimmed baking sheet and arrange the pompano fillets on it, skin side down.
10
Season with salt and pepper.
11
Spread the tomato butter over the fillets, leaving a 1/2-inch border all around.
12
Roast the fish in the top third of the oven for 6 minutes, or until golden brown and just cooked through.
13
Transfer the fillets to plates and serve.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 medium tomatoes, peeled, seeded and chopped, 1 1/2 teaspoons hot paprika, 1 teaspoon sweet paprika, and more.

Yes, Pan-Fried Pompano with Tomato Caraway Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Fried Pompano with Tomato Caraway Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions