# What You'll Need:
→ Fish & Seafood
01 - 4 blue fish fillets (e.g., mackerel, sardine, or bluefish), approximately 5.3 oz (150 g) each
02 - 7 oz (200 g) 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 (200 g) cherry tomatoes, halved
→ Aromatics & Seasonings
07 - 2 garlic cloves, 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 (200 g) cooked quinoa or wild rice (optional)
# How to Make It:
01 - Set the oven to 375°F (190°C).
02 - Rinse and pat dry 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 finely chopped red onion and sliced fennel; sauté until softened, about 3 to 4 minutes.
04 - Incorporate minced garlic and diced zucchini; cook for 2 additional minutes. Stir in halved cherry tomatoes, drained capers, half of the lemon zest, and half of the chopped parsley.
05 - Place seasoned blue fish fillets and shrimp atop the vegetable mixture. Drizzle with remaining 2 tablespoons of olive oil and fresh lemon juice. Sprinkle chopped dill and remaining lemon zest over the top.
06 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the fish is fully cooked and shrimp are pink and opaque.
07 - Remove from oven, garnish with remaining parsley. Serve warm, optionally accompanied by cooked quinoa or wild rice.
