# Components:
→ 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)
# Method:
01 - Preheat the oven to 375°F.
02 - Rinse and pat dry the blue fish fillets. Season both sides evenly with sea salt, black pepper, and smoked paprika.
03 - Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Add the red onion and fennel; sauté for 3 to 4 minutes until softened.
04 - Incorporate the minced garlic and diced zucchini; cook for an additional 2 minutes. Stir in the cherry tomatoes, capers, half the lemon zest, and half the parsley.
05 - Place the blue fish fillets and shrimp over the vegetables in the skillet. Drizzle with the remaining olive oil and lemon juice.
06 - Sprinkle with fresh dill and the remaining lemon zest. Transfer the skillet to the oven and bake for 15 to 18 minutes until the fish is opaque and cooked through and the shrimp turn pink.
07 - Remove from the oven, garnish with the remaining parsley. Serve immediately, optionally over cooked quinoa or wild rice.
