# Ingredient List:
→ Fish & Seafood
01 - 4 blue fish fillets (e.g., mackerel, sardine, or bluefish), about 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)
# Directions:
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 - In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the red onion and thinly sliced fennel; sauté for 3 to 4 minutes until they soften.
04 - Incorporate minced garlic and diced zucchini into the skillet; cook for an additional 2 minutes. Stir in halved cherry tomatoes, drained capers, half the lemon zest, and half the chopped parsley.
05 - Place the seasoned blue fish fillets and peeled shrimp atop the vegetable mixture. Drizzle with the remaining 2 tablespoons of olive oil and the fresh lemon juice.
06 - Sprinkle with chopped dill and the remaining lemon zest. Transfer the skillet into the oven and bake for 15 to 18 minutes, until the fish is opaque and the shrimp turn pink.
07 - Remove from the oven, garnish with the remaining parsley, and serve hot. Optionally, serve over cooked quinoa or wild rice.
