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.
Recipe by New England Aquarium chef Tim Ridge