Pin It A vibrant seafood dish featuring tender blue fish fillets, fresh vegetables, and a hint of citrus, evoking the freshness of the ocean.
This recipe reminds me of long summer dinners by the sea with family, enjoying fresh flavors and good company.
Ingredients
- Fish & Seafood: 4 blue fish fillets (e.g., mackerel sardine or bluefish) about 150 g each 200 g small shrimp peeled and deveined
- Vegetables: 1 fennel bulb thinly sliced 1 red onion finely chopped 1 small zucchini diced 200 g cherry tomatoes halved
- Aromatics & Seasonings: 2 cloves garlic minced Zest and juice of 1 lemon 1 tbsp capers drained 2 tbsp fresh parsley chopped 1 tbsp fresh dill chopped 1 tsp sea salt ½ tsp freshly ground black pepper ½ tsp smoked paprika 4 tbsp extra virgin olive oil
- Accompaniment: 200 g cooked quinoa or wild rice (optional)
Instructions
- Step 1:
- Preheat the oven to 190°C (375°F).
- Step 2:
- Rinse and pat dry the blue fish fillets. Season both sides with salt pepper and smoked paprika.
- Step 3:
- Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add the red onion and fennel sauté for 34 minutes until softened.
- Step 4:
- Add garlic and zucchini cook for another 2 minutes. Stir in cherry tomatoes capers half the lemon zest and half the parsley.
- Step 5:
- Lay the blue fish fillets and shrimp over the vegetables. Drizzle with remaining olive oil and lemon juice.
- Step 6:
- Sprinkle with dill and remaining lemon zest. Transfer the skillet to the oven and bake for 1518 minutes until the fish is cooked through and the shrimp are pink.
- Step 7:
- Remove from oven garnish with the rest of the parsley. Serve hot optionally over quinoa or wild rice.
Pin It My family loves gathering around this dish on weekends, sharing stories and laughter over delightful seafood.
Notes
For a spicier touch add a pinch of chili flakes before baking Substitute blue fish with salmon or trout if desired Serve with a chilled Sauvignon Blanc or a dry rosé
Required Tools
Ovenproof skillet or baking dish Chefs knife Cutting board Measuring spoons
Allergen Information
Contains fish and shellfish (shrimp) Double-check for allergens in capers and other processed ingredients
Pin It Enjoy this fresh and flavorful dish that brings the ocean to your table with every bite.
Recipe FAQs
- → What type of fish works best for this dish?
Blue fish varieties such as mackerel, sardine, or bluefish provide optimal flavor and texture, but salmon or trout can be used as alternatives.
- → Can I make this dish spicier?
Yes, adding a pinch of chili flakes before baking will introduce a spicy kick without overpowering the fresh ingredients.
- → What vegetables complement the fish in this preparation?
Fennel, red onion, zucchini, and cherry tomatoes add sweetness and crunch, enhancing the fish’s delicate taste.
- → Is it better to bake or pan-sear the fish?
Baking in an ovenproof skillet preserves moisture and allows flavors to meld, ensuring the fish remains tender and juicy.
- → What are good side options to serve alongside?
Light grains like quinoa or wild rice serve as excellent accompaniments, absorbing the citrusy sauce and balancing the dish.