Ingredients

• 1/3 cup dry white wine
• 3 Tbsp. golden raisins
• 1 tbsp. olive oil, plus more for brushing
• 1 medium onion, chopped
• Kosher salt and pepper
• 12 oz. cherry tomatoes, cut in half
• 2 cloves garlic, finely chopped
• 2 Tbsp. balsamic or red wine vinegar
• 1/4 cup flat-leaf parsley leaves, roughly chopped
• 4 6-ounce skin-on mackerel fillets
• Flaky sea salt, for serving

Mackerel is a good source of omega-3’s, which help keep skin hydrated and reduce inflammation.

Instructions

1. Measure wine in liquid measuring cup,add raisins and let soak 10 minutes.
2. Meanwhile, heat oil in large skillet on medium. Add onion and 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 5 to 7 minutes. Add tomatoes and garlic and cook, stirring occasionally, until tomatoes start to soften, 3 to 4 minutes. Add raisins and soaking liquid. Bring to a simmer and cook until liquid is reduced by three-fourths, 2 to 3 minutes. Stir in vinegar and cook 30 seconds. remove from heat and sprinkle with parsley.
3. Meanwhile, heat broiler with oven rack 6 inches from heat source.brush small rimmed baking sheet with oil. Season mackerel with 1/2 teaspoon salt. Place skin side up on prepared baking sheet. Broil until fish is just cooked through and skin is slightly charred, 6 to 8 minutes.
4. Divide tomatoes among plates and top with fish. Sprinkle with flaky sea salt if desired.