# Components:
→ Fish
01 - 2 small white fish fillets (e.g., cod or sole, approximately 4.2 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon lemon zest
04 - Salt, to taste
05 - Black pepper, to taste
→ Vegetables
06 - 1 small carrot
07 - 1 small zucchini
08 - 1/2 red bell pepper
09 - 1/2 yellow bell pepper
10 - 1 tablespoon fresh parsley, chopped
→ Decoration
11 - 4 black olives
12 - 2 cucumber slices
# Directions:
01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Lay the fish fillets flat and use a sharp knife to trim one end into a point to form the fish head, then cut small notches along the sides to simulate fins.
03 - Brush the fillets with olive oil, then sprinkle evenly with lemon zest, salt, and pepper. Arrange fillets on the prepared baking tray.
04 - Thinly slice carrot, zucchini, and bell peppers. Decorate the fillets with these slices to form colorful scales, reserving some slices for the tail and fins.
05 - Place one olive slice on each fillet for the eye, and a cucumber slice to represent the mouth. Use remaining vegetable slices to shape the tail and fins.
06 - Bake for 12 to 15 minutes until the fish is cooked through and the vegetables are tender yet vibrant.
07 - Carefully transfer to serving plates, garnish with chopped fresh parsley, and serve immediately.
