Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

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RECIPE

Serves 4

INGREDIENTS

SALAD

1 pint cherry tomatoes, sliced in half lengthwise

1 small red onion, thinly sliced

½ cup pitted olives, preferably Kalamata

3 tablespoons cilantro, finely chopped

1 lemon, juiced

2 tablespoons extra-virgin olive oil

FISH

4 mackerel fillets, skin on

Kosher salt to taste

2 tablespoons extra-virgin olive oil

INSTRUCTIONS

SALAD

Mix all ingredients together and let marinate in refrigerator for about 30 minutes.

FISH

Season fish with salt. Add oil to a skillet or sauté pan over medium heat. Place fish skin-side down in pan and press down so fish remains flat and achieves a crispy skin. Cook for 3 to 4 minutes and flip. Cook for an additional 1 to 2 minutes. Serve over salad.

You can also prepare this dish with herring, sardines, smelt, or other small fish.