Blue fish fillets combined with shrimp, vegetables, and citrus for a fresh, savory seafood main.
# Ingredients:
→ Fish & Seafood
01 - 4 blue fish fillets (e.g., mackerel, sardine, or bluefish), approx. 5.3 oz each
02 - 7 oz small shrimp, peeled and deveined
→ Vegetables
03 - 1 fennel bulb, thinly sliced
04 - 1 red onion, finely chopped
05 - 1 small zucchini, diced
06 - 7 oz cherry tomatoes, halved
→ Aromatics & Seasonings
07 - 2 cloves garlic, minced
08 - Zest and juice of 1 lemon
09 - 1 tbsp capers, drained
10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh dill, chopped
12 - 1 tsp sea salt
13 - ½ tsp freshly ground black pepper
14 - ½ tsp smoked paprika
15 - 4 tbsp extra virgin olive oil
→ Accompaniment
16 - 7 oz cooked quinoa or wild rice (optional)
# Instructions:
01 - Set oven temperature to 375°F (190°C) to prepare for baking.
02 - Rinse and pat dry blue fish fillets, then season both sides evenly with sea salt, black pepper, and smoked paprika.
03 - Warm 2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Add red onion and fennel, cooking for 3 to 4 minutes until softened.
04 - Incorporate minced garlic and diced zucchini into the skillet, cooking for an additional 2 minutes.
05 - Mix in halved cherry tomatoes, drained capers, half the lemon zest, and half the chopped parsley to the vegetable mixture.
06 - Place the seasoned blue fish fillets and shrimp atop the vegetable bed. Drizzle with remaining 2 tablespoons of olive oil and lemon juice.
07 - Sprinkle fresh dill and the remaining lemon zest over seafood. Transfer skillet to preheated oven and bake for 15 to 18 minutes until fish is opaque and shrimp are pink.
08 - Remove from oven, garnish with remaining parsley, and serve immediately. Optionally, accompany with cooked quinoa or wild rice.
