Pompano is a wonderful, meaty fish. It’s thickness doesn’t work well for frying, so the best thing to do is bake it.
1 medium or large pompano, depending on how many servings you want
spring-vegetable mix (spinach would also work)
Creole seasoning (you can use salt and pepper as an alternative)
Take a medium-size glass baking pan and drizzle olive oil on the bottom. Take half a bag of spring-mix vegetables and layer it on the bottom of the pan. Drizzle olive oil on the vegetables.
Make sure your pompano is cleaned. Cut a slit along the bottom fin to clean it. If you buy it at a fish market, they can clean it for you. The fish will taste bitter if you forget to remove the innards. Stuff the hollow with the tomatoes.
Take a block of tofu and cut out a tube with square ends. Slice that tube into square pieces to garnish the dish. Sprinkle the Creole seasoning over the contents of the pan, drizzle with more olive oil, cover in foil, and bake at 350 degrees for 30 minutes.