# 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 and pepper, to taste
→ Vegetables
05 - 1 small carrot
06 - 1 small zucchini
07 - 1/2 red bell pepper
08 - 1/2 yellow bell pepper
09 - 1 tablespoon fresh parsley, chopped
→ Decoration
10 - 4 black olives
11 - 2 cucumber slices
# Directions:
01 - Set the oven to 350°F. Line a baking tray with parchment paper.
02 - Place the fish fillets flat and trim one end into a point to form the fish head. Cut small notches along the sides to mimic fins.
03 - Brush the fillets evenly with olive oil, then sprinkle with lemon zest, salt, and pepper. Arrange the fillets on the prepared tray.
04 - Slice carrot, zucchini, and bell peppers thinly. Layer these colorful slices over the fillets to resemble fish scales, reserving some for tail and fins.
05 - Place an olive slice to form the eye and a cucumber slice to create the mouth. Arrange remaining vegetable pieces to shape the tail and fins.
06 - Bake the assembly for 12 to 15 minutes until the fish is cooked through and vegetables remain tender and vibrant.
07 - Carefully transfer to serving plates, sprinkle with chopped fresh parsley and serve immediately.
