What types of fish are suitable for this dish?

Bluefish, mackerel, and sardines work well due to their firm texture and rich flavor.

Can I make this dish spicier?

Yes, adding a pinch of chili flakes before baking introduces a pleasant spicy kick.

You can omit shrimp or use other shellfish depending on preference and availability.

Cooked quinoa or wild rice are excellent options to accompany and balance the flavors.

They add brightness and subtle acidity, highlighting the freshness of the seafood and vegetables.

Fresh parsley and dill are incorporated for their aromatic and fresh herbal notes.

A vibrant seafood dish featuring tender blue fish fillets, fresh vegetables, and a hint of citrus, evoking the freshness of the ocean.

I enjoy making this dish when I want a healthy and satisfying meal that reminds me of the ocean's freshness.

Fish & Seafood: 4 blue fish fillets (eg 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)

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.

This dish always brings the family together for a warm and flavorful meal.

Pair with a chilled Sauvignon Blanc or a dry rosé to complement the flavors.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Add a pinch of chili flakes before baking for a spicier version of the dish.

A perfect recipe to enjoy the taste of fresh seafood at home with minimal effort.

→ What types of fish are suitable for this dish?: Bluefish, mackerel, and sardines work well due to their firm texture and rich flavor.
→ Can I make this dish spicier?: Yes, adding a pinch of chili flakes before baking introduces a pleasant spicy kick.
→ Is it possible to substitute the shrimp?: You can omit shrimp or use other shellfish depending on preference and availability.
→ What side dishes complement this preparation?: Cooked quinoa or wild rice are excellent options to accompany and balance the flavors.
→ How do the lemon zest and juice enhance the flavors?: They add brightness and subtle acidity, highlighting the freshness of the seafood and vegetables.
→ Which herbs are used to flavor this dish?: Fresh parsley and dill are incorporated for their aromatic and fresh herbal notes.