Baked blue fish paired with fresh vegetables, citrus, and herbs for a bright, flavorful meal.
# What You’ll Need:
→ Fish & Seafood
01 - 4 blue fish fillets (approximately 5.3 oz each; species such as 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 tablespoon capers, drained
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh dill, chopped
12 - 1 teaspoon sea salt
13 - ½ teaspoon freshly ground black pepper
14 - ½ teaspoon smoked paprika
15 - 4 tablespoons extra virgin olive oil
→ Accompaniment
16 - 7 oz cooked quinoa or wild rice (optional)
# How to Make It:
01 - Preheat the oven to 375°F
02 - Rinse and pat dry the blue fish fillets; 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 the red onion and fennel and sauté for 3 to 4 minutes until softened
04 - Incorporate minced garlic and diced zucchini into the skillet; cook for an additional 2 minutes
05 - Stir in cherry tomatoes, capers, half of the lemon zest, and half of the parsley, mixing thoroughly
06 - Place the blue fish fillets and shrimp atop the vegetable mixture; drizzle with the remaining olive oil and fresh lemon juice; sprinkle with chopped dill and the remaining lemon zest
07 - Transfer the skillet to the oven and bake uncovered for 15 to 18 minutes, until the fish flakes easily and shrimp turn pink
08 - Remove from oven, garnish with the remaining parsley, and serve immediately; optionally accompany with quinoa or wild rice
