# What You'll Need:
→ 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)
# Step-by-Step Guide:
01 - Preheat the oven to 375°F.
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 the red onion and fennel; sauté for 3 to 4 minutes until softened.
04 - Add minced garlic and diced zucchini; cook for 2 more minutes. Stir in cherry tomatoes, capers, half the lemon zest, and half the parsley.
05 - Place the blue fish fillets and shrimp over the vegetable mixture. Drizzle with the remaining olive oil and lemon juice.
06 - Sprinkle fresh dill and the remaining lemon zest over the top. Transfer the skillet to the oven and bake for 15 to 18 minutes until fish is cooked through and shrimp are pink.
07 - Remove skillet from oven, garnish with remaining parsley, and serve hot, optionally over cooked quinoa or wild rice.
