Save Plongeons dans lOcéan Poisson Bleu A vibrant seafood dish featuring tender blue fish fillets, fresh vegetables, and a hint of citrus, evoking the freshness of the ocean.
This recipe reminds me of seaside vacations with family where the taste of fresh fish and herbs brought us together at the dinner table.
Ingredients
- 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)
Instructions
- Preheat oven:
- Preheat the oven to 190°C (375°F)
- Prepare fish:
- Rinse and pat dry the blue fish fillets Season both sides with salt pepper and smoked paprika
- Sauté vegetables:
- 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
- Add aromatics:
- Add garlic and zucchini cook for another 2 minutes Stir in cherry tomatoes capers half the lemon zest and half the parsley
- Arrange and season:
- Lay the blue fish fillets and shrimp over the vegetables Drizzle with remaining olive oil and lemon juice
- Season and bake:
- 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
- Garnish and serve:
- Remove from oven garnish with the rest of the parsley Serve hot optionally over quinoa or wild rice
Save Making this dish has become a family tradition especially during summer when seafood is fresh and plentiful.
Serving Suggestions
Serve this dish with a chilled Sauvignon Blanc or a dry rosé to complement the seafood flavors.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Variations
Substitute blue fish with salmon or trout and add a pinch of chili flakes for a spicier touch.
Save This vibrant seafood dish is perfect for sharing and bringing a taste of the ocean to your table any time of year.
Recipe FAQ
- → What type of fish works best for this dish?
Blue fish varieties like mackerel, sardine, or bluefish are ideal for their flavor and texture, but salmon or trout can be used as substitutes.
- → Can I use wild rice instead of quinoa?
Yes, cooked wild rice works well as a hearty accompaniment, complementing the fish and vegetables.
- → How long should the fish be baked?
Bake in a preheated oven at 190°C (375°F) for 15–18 minutes until the fish is cooked through and shrimp turn pink.
- → What gives the dish its smoky flavor?
Smoked paprika adds a subtle smoky warmth that enhances the overall flavor without overpowering the fresh ingredients.
- → Is this dish suitable for a dairy-free diet?
Yes, this preparation contains no dairy and suits dairy-free dietary preferences.