👨‍🍳 Instruktioner

1. 1

   Preheat your oven to 200°C (400°F). Lightly grease a baking dish with olive oil.

   💡 Proffstips: Ensuring the baking dish is greased prevents the fish and vegetables from sticking.
2. 2

   Arrange the sliced zucchini, bell pepper, and red onion in the bottom of the baking dish. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.

   💡 Proffstips: Layering the vegetables first creates a bed for the fish and allows them to soften.
3. 3

   Place the fish fillets on top of the vegetables. Season the fish with salt and pepper. Top each fillet with lemon slices and garlic slices.

   💡 Proffstips: Placing lemon and garlic on top infuses the fish with their flavors during baking.
4. 4

   Scatter the halved cherry tomatoes around the fish. Sprinkle with chopped parsley and dill.

   💡 Proffstips: Tomatoes add moisture and a slight sweetness as they bake.
5. 5

   Drizzle the remaining 2 tablespoons of olive oil over the fish and vegetables. If using, pour the white wine into the dish.

   💡 Proffstips: The olive oil helps to keep the fish moist and aids in browning.
6. 6

   Cover the baking dish loosely with foil (or a lid). Bake for 20 minutes.

   💡 Proffstips: Covering the dish initially steams the fish and vegetables, ensuring they cook through evenly.
7. 7

   Remove the foil and bake for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender.

   💡 Proffstips: Uncovering allows the top to brown slightly and the liquid to reduce.
8. 8

   Serve hot, spooning some of the baked vegetables and juices over the fish.

   💡 Proffstips: This dish pairs well with a simple green salad or crusty bread.