Costa Del Sol
Transport your taste buds to the sun-soaked shores of Spain with Costa Del Sol, a vibrant and rustic seafood skillet bursting with Mediterranean flavors. This one-pan dish combines tender shrimp, flaky white fish, and a rainbow of fresh vegetables—zucchini, red bell peppers, and juicy cherry tomatoes—simmered in a luscious white wine and lemon sauce with a hint of smoky paprika and fragrant oregano. Perfect for a quick yet elegant weeknight dinner, Costa Del Sol comes together in just 40 minutes and is best enjoyed with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of the savory broth. Whether you're craving bold flavors or seeking an easy seafood recipe, this Spanish-inspired delight promises to make any meal unforgettable.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic cloves
- 1 large yellow onion
- 1 medium red bell pepper
- 1 medium zucchini
- 2 cups cherry tomatoes
- 1 pound shrimp (peeled and deveined)
- 1 pound white fish fillet (such as cod or halibut)
- 1 large lemon
- 0.5 cup dry white wine
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 0.25 cup fresh parsley
- 4 slices crusty bread (for serving, optional)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Finely chop the garlic and onion. Add them to the skillet and sauté for 3-4 minutes, until golden and fragrant.
Dice the red bell pepper and zucchini. Add them to the pan and cook for another 5 minutes, stirring occasionally.
Halve the cherry tomatoes and add them to the skillet. Stir to combine and let cook for 3 minutes until they start to soften.
Rinse the shrimp and pat them dry. Cut the white fish fillet into bite-sized pieces. Season both with kosher salt and ground black pepper.
Push the vegetables to one side of the skillet and add the shrimp and fish. Cook for 2-3 minutes on one side, then flip.
Sprinkle smoked paprika and dried oregano evenly over the dish, stirring everything together to coat.
Pour in the white wine and squeeze in the juice of one lemon. Let simmer for 5 minutes, allowing the flavors to meld and the seafood to cook through.
Finely chop the fresh parsley and sprinkle it over the dish before serving.
Serve hot with crusty bread on the side for soaking up the flavorful sauce, if desired.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
