Ege Masala Seafood Bake

1.Preheat your oven to 200°C (390°F).

2.In a large ovenproof skillet or baking dish, heat 2 tablespoons of olive oil over medium heat.

3.Add the chopped onion and sauté for 3-4 minutes until translucent and soft.

4.Add the minced garlic and cook for another 1 minute until fragrant, stirring frequently to avoid burning.

5.Stir in the Ege masala spice blend and smoked paprika, cooking for 1 minute to release the spices' aroma.

6.Add the sliced red and yellow bell peppers and cook for 3-4 minutes until slightly softened.

7.Add the cherry tomatoes and tomato paste, stirring to combine all ingredients well.

8.Pour in the white wine and fish stock, bring the mixture to a gentle simmer, and cook for 5 minutes to reduce slightly.

9.Season the sauce with salt and freshly ground black pepper to taste.

10.Nestle the chunks of white fish, shrimp, and mussels into the sauce, ensuring they are partially submerged.

11.Drizzle the remaining 1 tablespoon of olive oil over the seafood and squeeze the lemon juice evenly on top.

12.Transfer the skillet or baking dish to the preheated oven and bake uncovered for 12-15 minutes, or until the fish is opaque and flakes easily, the shrimp are pink and firm, and the mussels have opened (discard any unopened mussels).

13.Remove from the oven and let rest for 2 minutes.

14.Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side.