Seafood Skillet with Sun-Dried Tomato Butter, Fennel and White Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the white fish pieces and shrimp dry with paper towels. Season them with 1/2 teaspoon salt, black pepper, and 1 teaspoon lemon juice.

2. 2

   In a small bowl, mix the unsalted butter with the chopped sun-dried tomatoes, lemon zest, half of the garlic, and the sweet paprika to make a compound butter.

3. 3

   Heat a large oven-safe skillet or casserole over medium-high heat. Add the olive oil and sauté the shallot and fennel for 4 to 5 minutes, until slightly softened.

4. 4

   Add the remaining garlic and the red pepper flakes. Cook for 30 seconds, stirring, until fragrant.

5. 5

   Stir in the cooked white beans, dry white wine, and fish or seafood stock. Cook for 3 minutes over medium heat so the liquid reduces slightly.

6. 6

   Add the fresh mussels, stirring gently, then arrange the white fish pieces and shrimp on top. Dot the seafood with spoonfuls of the sun-dried tomato butter.

7. 7

   Transfer the skillet to the oven and bake for 10 to 12 minutes at 220 °C / 425 °F, until the fish is opaque, the shrimp are pink, and the mussels have opened. Discard any mussels that do not open.

8. 8

   Remove the skillet from the oven and add the remaining lemon juice and fresh parsley. Taste the broth and adjust with the remaining salt if needed.

9. 9

   Serve immediately, spooning the broth with fennel, beans, and melted sun-dried tomato butter over each portion.