Great Lakes Whitefish with Tomato Basil Compote

Ingredients

• 4 (6-ounce) boneless and skinless lake whitefish fillets
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1/2 teaspoon dried thyme
• 2 shallots, chopped
• 4 garlic cloves, chopped
• 1 cup chopped ripe tomatoes
• 2 tablespoons chopped fresh basil leaves
• 1 teaspoon sugar
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh black pepper

Instructions

• Season fillets with salt and pepper.
• In large skillet, heat olive oil over medium-high heat.
• Add fish and cook on both sides until light golden, about 6-8 minutes total.
• Remove from heat and set aside, in warm oven or covered with foil.
• Turn heat to medium-low and add butter to skillet.
• When hot, add thyme, shallots, and garlic; sauté 30 seconds, until fragrant.
• Add tomatoes, fresh basil, and sugar.
• Bring to a simmer and cook until sauce thickens, 1-2 minutes total.
• Season with salt and pepper.
• Arrange compote over or under warm fish fillets and serve.