Cod With Mushroom-Herb Crust & Tomato Compote

This was one of the first recipes I made when I started culinary school. I didn't grow up eating much fish, but this recipe made me want to eat it all the time.

• Ready In: 20 mins
• Serves: 16

Ingredients

• 4  tablespoons olive oil
• 4  lbs tomatoes, peeled, seeded & chopped
• 2  teaspoons sugar
• 2  cups butter, room temp
• 32  ounces mushrooms, chopped
• 1  cup shallot, chopped
• 4  large eggs
• 24  tablespoons parsley, chopped
• 16  tablespoons fresh thyme, chopped
• 4  teaspoons salt
• 2  teaspoons black pepper
• 12  cups  breadcrumbs
• 16  garlic cloves, thinly sliced
• 8  shallots, thinly sliced
• 4  cups  fish stock
• 16  ounces cod

Directions

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