Seafood Medley Recipe

Preheat & prepare

Preheat oven to 400°F (200°C). If grilling, preheat grill to medium-high. Tear four large sheets of heavy-duty aluminum foil, each about 12–14 inches long, and place them on a work surface.

Pat all seafood dry with paper towels. Season shrimp, scallops and fish pieces lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper. This helps prevent excess moisture in the packet.

In a medium bowl, combine cherry tomatoes, red bell pepper, zucchini, and sliced onion. Add minced garlic, chopped parsley (reserve a small pinch for garnish), smoked paprika, dried oregano, remaining 1/2 tsp salt (if any left from ingredient allocation), remaining black pepper, red pepper flakes, extra-virgin olive oil, white wine, and lemon juice. Toss gently to coat.

Divide the vegetable mixture evenly among the four foil sheets, placing it slightly off-center. Top each pile of vegetables with an equal portion of the seasoned seafood (3 shrimp, 2 scallops, ~3 oz fish per packet; add calamari if using).

Tuck 1–2 lemon slices and one-half tablespoon of butter onto the seafood in each packet. Drizzle about 3/4 tablespoon (roughly 1 tablespoon total per packet) of any remaining olive oil or pan juices over each portion.

Bring the long sides of each foil sheet together and fold tightly twice to seal, then fold the short ends to create a tight packet, leaving about 1/2 inch of space above the food to allow steam circulation.

Place packets on a baking sheet and roast in the preheated oven for 12–14 minutes, depending on the thickness of the fish. For the grill: place packets over medium-high heat and cook for 10–12 minutes. The seafood is done when shrimp are opaque and pink, scallops are opaque and firm, and fish flakes easily with a fork.

Carefully transfer packets to a cutting board. Let rest 2 minutes before opening to avoid hot steam. Open one packet slightly to check doneness; if needed, reseal and return to oven/grill for 1–2 more minutes.

Open packets fully, spoon the cooking juices and vegetables over the seafood. Sprinkle reserved chopped parsley over each portion and serve with lemon wedges alongside. Serve the packets as-is on plates for a rustic presentation or transfer contents to warm plates.

Suggested accompaniments: crusty bread, steamed rice, or boiled baby potatoes to soak up the flavorful juices.