Baked Mackerel with Tomatoes, Rosemary and Feta

Serves 2

• 2- 6 oz. mackerel fillets
• 3 T olive oil
• 3 cups spinach
• 2 cups tomatoes, chopped
• 1/2 cup red onion, chopped
• 1 T minced garlic
• 1 T chopped fresh rosemary
• 1 sprig rosemary, 4-5 inches long
• 1 cup crumbled feta cheese
• Balsamic vinegar, splash
• 1/2 t lemon zest
• Pinch of red pepper flakes
• Salt and pepper

Pre heat oven to 400º. Heat an oven proof pan or heavy skillet over med high then add 2 T olive oil. When oil is hot, add onion, garlic, and rosemary and stir until they soften. Toss in spinach and turn all ingredients until spinach begins to wilt. Toss in tomatoes, a pinch of red pepper flakes and mix evenly into spinach.

Make a space in the center of pan for mackerel fillets and place skin side down. Baste fillets with olive oil, drizzle a little more over spinach & tomatoes, season with salt and pepper. Flake feta over top of spinach leaving fillets uncovered. Sprinkle with lemon zest. Bake for 3 min. then click heat up to broil for 2-3 min. and broil until fillets are barely opaque in the center. Serve with a light splash of balsamic vinegar.