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Ingredients
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Fish & Seafood
Marinade & Seasoning
Vegetable & Side
Finishing
Method
Fish & Seafood
- 1
Prepare fish
Pat the fish fillets and shrimp dry with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Lightly squeeze half the lemon over the fish and set aside while you prepare other components (10 minutes).
- 2
Marinate briefly
In a small bowl combine 2 tbsp olive oil, minced garlic, smoked paprika, red pepper flakes, and thyme. Brush or spoon the mixture over the fish and shrimp, coating evenly. Let rest 10 minutes (can marinate up to 30 minutes).
Vegetable & Side
- 3
- 4
Roast or pan-sear vegetables
Preheat oven to 425°F (220°C) if roasting. Toss par-cooked potatoes, cherry tomatoes, zucchini, and red onion with 1 tbsp olive oil, a pinch of salt and pepper on a baking sheet. Roast for 15-18 minutes until potatoes are golden and vegetables are tender. Alternatively, heat 1 tbsp olive oil in a large skillet over medium-high heat, add potatoes cut-side down and sear 5-7 minutes, then add tomatoes, zucchini, and onion and cook until softened, about 6-8 more minutes. Stir in capers if using.
Finish & Plate
- 5
Cook the fish
If using oven: during the last 8-10 minutes of vegetable roasting, place fish and shrimp on a separate baking sheet lined with parchment, brush with remaining marinade, add small knobs of butter and a splash (2 tbsp) of white wine or fish stock, and bake 8-10 minutes until fish flakes easily and shrimp are opaque. If using skillet: heat 1 tbsp olive oil over medium-high, add fish fillets skin-side down if applicable and sear 3-4 minutes, then flip, add butter and wine/stock, spoon pan juices over the fish and cook another 3-4 minutes until just cooked through. Add shrimp during last 2-3 minutes and cook until opaque.
- 6
