Preheat your oven to 200°C (390°F) and gather all your ingredients.
Use the microplane to zest one lemon, then juice both lemons into a small bowl. Combine the zest and juice with smoked paprika, minced garlic, white wine, and a tablespoon of olive oil to create a bright marinade.
Place the seafood in a large bowl and pour over the marinade, tossing gently to coat. Let it marinate for about 15 minutes, allowing the flavors to infuse.
Heat a large skillet over medium-high heat and add a splash of olive oil. Once shimmering, add the marinated seafood in batches, searing each side for 2-3 minutes until golden and just cooked through. You should hear a gentle sizzle and see a beautiful crust form.
Transfer the seared seafood to a baking dish, arranging it in an even layer. Spoon any remaining marinade over the top for extra flavor.
Bake the seafood in the preheated oven for 8-10 minutes, until the fish flakes easily and the seafood is tender and juicy. The butter should be bubbling gently around the edges.
Remove from the oven, sprinkle with freshly chopped parsley, and squeeze a little lemon juice over the top for a fresh, zesty finish.
Serve immediately, with warm crusty bread or rice if desired, and enjoy the vibrant, comforting flavors in every bite.
