Tender blue fish fillets baked with fresh vegetables, citrus, and aromatic herbs for flavorful meals.
# Components:
→ Fish & Seafood
01 - 4 blue fish fillets (5.3 oz each, e.g. mackerel, sardine, or bluefish)
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 the oven to 375°F (190°C) to preheat.
02 - Rinse and pat dry the blue fish fillets. 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 chopped red onion and thinly sliced fennel, sautéing for 3 to 4 minutes until softened.
04 - Stir in minced garlic and diced zucchini, cooking for an additional 2 minutes.
05 - Add halved cherry tomatoes, capers, half the lemon zest, and half the chopped parsley to the skillet. Stir to combine.
06 - Place the seasoned blue fish fillets and shrimp over the vegetable mixture. Drizzle with the remaining 2 tablespoons of olive oil and fresh lemon juice.
07 - Sprinkle fresh dill and the remaining lemon zest over the seafood. Transfer the skillet to the oven and bake for 15 to 18 minutes, until the fish is cooked through and shrimp are pink.
08 - Remove from oven and garnish with remaining parsley. Serve hot, optionally over cooked quinoa or wild rice.
