👨‍🍳 Instruktioner

1. 1

   Preheat your oven to 200°C (400°F).

   💡 Proffstips: Preheating the oven ensures even cooking.
2. 2

   Prepare the marinade for the sun-dried tomatoes: In a bowl, combine chopped sun-dried tomatoes, minced garlic (3 cloves), chopped parsley, chopped basil, lemon zest, lemon juice, 1 tablespoon of olive oil, salt, and pepper. Mix well.

   💡 Proffstips: Marinating the sun-dried tomatoes infuses them with flavor.
3. 3

   Prepare the vegetables: Slice the potatoes thinly. Slice the zucchini horizontally and then into 0.5 cm thick pieces. Slice the green onions. Cut the bell peppers into pieces the size of the zucchini.

   💡 Proffstips: Uniformly cut vegetables ensure even cooking.
4. 4

   In a baking pan, arrange the sliced potatoes, zucchini, bell peppers, cherry tomatoes, and green onions. Drizzle with 3 tablespoons of olive oil, season with salt and pepper, and toss to coat.

   💡 Proffstips: Layering vegetables at the bottom helps to steam and cook the fish.
5. 5

   Rinse and pat dry the fish fillets. Season them with salt and pepper. Stuff the cavities of the fish with the prepared sun-dried tomato mixture.

   💡 Proffstips: Stuffing the fish adds an extra layer of flavor.
6. 6

   Place the stuffed fish fillets on top of the vegetables in the baking pan. Pour the white wine over the fish and vegetables.

   💡 Proffstips: White wine adds moisture and flavor during baking.
7. 7

   Brush the fish with a little olive oil. Place the pan in the preheated oven and bake for 20-30 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender.

   💡 Proffstips: Baking time may vary depending on the thickness of the fish.
8. 8

   Serve hot, garnished with fresh parsley.

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