# What's Needed:
→ Fish
01 - 2 small white fish fillets (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 slices cucumber
# How To Make It:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Place fish fillets flat and trim one end into a point to form the head. Cut small notches along sides to represent fins.
03 - Brush fillets with olive oil, then sprinkle evenly with lemon zest, salt, and pepper. Arrange fillets on the prepared tray.
04 - Thinly slice carrot, zucchini, and bell peppers. Place slices artistically atop fillets to simulate colorful scales, reserving some for tail and fins.
05 - Use olive slices for eyes and cucumber slices for mouth. Arrange remaining vegetable slices to form tail and fins.
06 - Bake for 12 to 15 minutes until fish is fully cooked and vegetables remain vibrant but tender.
07 - Transfer carefully to serving plates, garnish with chopped fresh parsley, and serve immediately.
