Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

Please visit, follow us on social media and become part of the sustainability conversation.

Great Lakes Whitefish with Tomato Basil Compote

Eat Wisconsin Fish / Great Lakes Whitefish with Tomato Basil Compote


  • 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


  • 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; saut√© 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.