What types of fish work best for this dish?

Bluefish, mackerel, and sardines are ideal due to their firm texture and rich flavor, but salmon or trout can be good substitutes.

Can I prepare this dish ahead of time?

Yes, you can prep the vegetables and season the fish in advance, then assemble and bake closer to serving for best freshness.

Light grains like quinoa or wild rice work well, as do simple green salads or steamed vegetables to keep the balance fresh.

Add a pinch of chili flakes before baking to introduce gentle heat without overpowering the citrus and herbs.

Yes, this preparation uses olive oil and fresh ingredients without any dairy products, aligning with dairy-free needs.

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

This recipe brings the taste of the ocean right to your table with fresh ingredients that are simple to prepare.

Fish & Seafood: 4 blue fish fillets (e.g., 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 3–4 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 15–18 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 has become a family favorite especially during weekend dinners with friends, bringing everyone together.

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

Ovenproof skillet or baking dish, Chefs knife, Cutting board, Measuring spoons

Contains fish and shellfish (shrimp). Double-check for allergens in capers and other processed ingredients.

Enjoy this fresh seafood delight that offers both nutrition and elegance in every bite.

→ What types of fish work best for this dish?: Bluefish, mackerel, and sardines are ideal due to their firm texture and rich flavor, but salmon or trout can be good substitutes.
→ Can I prepare this dish ahead of time?: Yes, you can prep the vegetables and season the fish in advance, then assemble and bake closer to serving for best freshness.
→ What side dishes complement this meal?: Light grains like quinoa or wild rice work well, as do simple green salads or steamed vegetables to keep the balance fresh.
→ How can I add a spicy element to the flavor?: Add a pinch of chili flakes before baking to introduce gentle heat without overpowering the citrus and herbs.
→ Is this suitable for dairy-free diets?: Yes, this preparation uses olive oil and fresh ingredients without any dairy products, aligning with dairy-free needs.