👨‍🍳 Instruktioner

1. 1

   Preheat oven to 200°C (fan-forced 180°C). Lightly grease a baking tray with higher sides.

   💡 Proffstips: Using a tray with higher sides will help contain the juices, creating a light sauce.
2. 2

   Arrange the potato slices in overlapping layers on the base of the tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and bake for 20 minutes until just tender.

   💡 Proffstips: Slice the potatoes thinly to ensure they cook through properly during the first bake.
3. 3

   Scatter the red onion, cherry tomatoes, olives, and garlic over the potatoes. Season lightly, drizzle with another 1 tbsp olive oil, and bake for another 10 minutes.

   💡 Proffstips: This allows the vegetables to soften and release their flavors.
4. 4

   Pat the fish fillets dry, then season with salt, pepper, and lemon zest. Place the fish fillets on top of the vegetables.

   💡 Proffstips: Drying the fish helps it to brown better.
5. 5

   Drizzle the fish with the remaining olive oil and lemon juice. Splash over the white wine (if using). Scatter half the parsley and basil.

   💡 Proffstips: The wine will transform the tomato and lemon juices into a beautiful sauce.
6. 6

   Bake for 12–15 minutes, or until the fish flakes easily with a fork. Sprinkle with the remaining herbs and serve immediately.

   💡 Proffstips: Serve with crusty bread and/or a salad to soak up the delicious pan juices.