# What You'll Need:
→ Fish & Seafood
01 - 4 blue fish fillets (such as 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 tablespoon capers, drained
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh dill, chopped
12 - 1 teaspoon sea salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon smoked paprika
15 - 4 tablespoons extra virgin olive oil
→ Accompaniment
16 - 7 oz cooked quinoa or wild rice (optional)
# Method:
01 - Set the oven to 375°F (190°C) to prepare for baking.
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 chopped red onion and sliced fennel, sautéing for 3 to 4 minutes until softened.
04 - Incorporate minced garlic and diced zucchini into the skillet, cooking for 2 additional minutes. Stir in halved cherry tomatoes, capers, half the lemon zest, and half the chopped parsley.
05 - Place the seasoned blue fish fillets and shrimp atop the vegetable mixture. Drizzle with the remaining 2 tablespoons of olive oil and the fresh lemon juice.
06 - Sprinkle with fresh dill and the remaining lemon zest. Transfer the skillet to the oven and bake for 15 to 18 minutes, until the fish is opaque and cooked through and shrimp are pink.
07 - Remove from oven, garnish with remaining parsley, and serve hot. Optionally, present over cooked quinoa or wild rice.
