# Components:
→ Fish & Seafood
01 - 4 blue fish fillets (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)
# Directions:
01 - Set oven to 375°F (190°C) to prepare for baking.
02 - Rinse and pat dry the blue fish fillets, then 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 red onion and fennel, cooking for 3 to 4 minutes until softened.
04 - Incorporate minced garlic and diced zucchini into the skillet and cook for 2 minutes. Stir in cherry tomatoes, capers, half of the lemon zest, and half of the parsley.
05 - Place blue fish fillets and shrimp atop the vegetable mixture. Drizzle with the remaining olive oil and freshly squeezed lemon juice.
06 - Sprinkle chopped dill and the remaining lemon zest over the seafood. Transfer the skillet to the oven and bake for 15 to 18 minutes until fish is cooked through and shrimp are pink.
07 - Remove from oven, garnish with the rest of the parsley, and serve hot. Optionally, plate over quinoa or wild rice.
