# Ingredients:
→ 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 black 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 fish fillets flat. Trim one end into a pointed shape to resemble the head and cut small notches along the edges for fins.
03 - Brush fillets evenly with olive oil, season with lemon zest, salt, and black pepper. Arrange fillets on the lined baking tray.
04 - Thinly slice carrot, zucchini, and bell peppers. Layer slices over fish fillets to mimic colorful scales. Set aside some slices for tail and fins.
05 - Place one olive slice as the eye and a cucumber slice for the mouth. Arrange remaining vegetable slices to form the tail and fins around the fish.
06 - Bake for 12 to 15 minutes until fish is fully cooked and vegetables remain vibrant yet tender.
07 - Transfer carefully to plates, sprinkle chopped fresh parsley over the dish, and serve immediately.
