Tender blue fish with shrimp, fresh veggies, lemon, and herbs for a light, flavorful main course.
# What You Need:
→ Fish & Seafood
01 - 4 blue fish fillets (e.g., mackerel, sardine, or bluefish), approximately 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)
# How-To:
01 - Set oven temperature to 375°F.
02 - Rinse and pat dry the blue fish fillets, then season both sides with sea salt, black pepper, and smoked paprika.
03 - Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Add red onion and fennel, sauté for 3 to 4 minutes until softened.
04 - Incorporate minced garlic and diced zucchini, cooking for an additional 2 minutes.
05 - Stir in cherry tomatoes, capers, half the lemon zest, and half the chopped parsley.
06 - Place blue fish fillets and shrimp evenly over the vegetable mixture. Drizzle with the remaining 2 tablespoons of olive oil and lemon juice.
07 - Sprinkle fresh dill and remaining lemon zest over the top. Transfer the skillet to the oven and bake for 15 to 18 minutes, until the fish is opaque and shrimp are pink.
08 - Remove from oven, garnish with the remaining parsley, and serve immediately, optionally over cooked quinoa or wild rice.
