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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish and shrimp, if frozen. Peel and devein shrimp. Rinse fish and shrimp; pat dry with paper towels. Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with cooking spray.
Using a sharp knife, score the fish by making three shallow cuts about 2 inches long through the skin of each fillet; place the fillets in the prepared baking dish. Add lime juice, 2 tablespoons oil and the salt, turning to coat. Arrange the fillets skin-sides down and place two shrimp on top of each fillet; set aside.
In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add onion, garlic and anchovies; cook for 3 minutes. Stir in wine; cook for 1 minute more. Add tomatoes, stock (or broth), olives, pickled jalapeños, capers, crushed red pepper and oregano. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring frequently. Immediately ladle mixture over fish and shrimp.
Cover the baking dish tightly with foil. Bake for 13 minutes. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until fish flakes easily when tested with a fork. Sprinkle with parsley. Serve with hot cooked rice or roasted potatoes.