This recipe uses Atlantic mackerel. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 6-oz. Atlantic mackerel fillets
  • 1 20-oz. can diced tomatoes
  • 1 tbsp. garlic, minced
  • 1 tsp. rosemary, chopped
  • 1 tsp. savory, chopped
  • 1 tsp. parsley, chopped
  • 6 oz. feta cheese, crumbled
  • salt and freshly ground pepper to taste

Heat canola oil in a medium-heavy skillet. Add garlic and sauté until fragrant. Add tomatoes, rosemary and savory and bring to a simmer. Cook until tomatoes are almost dry. Add feta cheese, ground pepper and parsley. Remove compote from heat and cover. 

In a heavy frying pan, heat canola oil until smoking. Season fish on both sides with salt and pepper. Place fish in pan flesh side down and sear for 4 minutes. Turn fish and cook an additional 3 minutes.

Plate fish and top with warm compote. Serve immediately.

Serves 4

Recipe by New England Aquarium chef Tim Ridge