Ingredients
2tbspextra-virgin olive oil
2tomatoes
1½tsphot paprika
1tspsweet paprika
2clovesgarlic
1tbspthyme,chopped
1tspcaraway seeds,chopped
1unsalted butter,(1 stick)
salt
6pompano,or Spanish mackerel fillets
freshly ground pepper
Preparation
Preheat the oven to 500 degrees F.
Heat the olive oil in a medium skillet.
Add the tomatoes and cook over moderately high heat for 2 minutes.
Reduce the heat to moderate and cook for about 15 minutes, stirring and mashing the tomatoes with a fork until thick puree forms.
Add the hot and sweet paprikas and cook, stirring, for 1 minute.
Scrape the tomato puree into a bowl and let cool.
Stir in the garlic, thyme, and caraway seeds.
Fold in the butter and season with salt.
Lightly oil a large, rimmed baking sheet and arrange the pompano fillets on it, skin side down.
Season with salt and pepper.
Spread the tomato butter over the fillets, leaving a ½-inch border all around.
Roast the fish in the top third of the oven for 6 minutes, or until golden brown and just cooked through.
