# Components:
→ Fish
01 - 2 small white fish fillets (cod or sole), approximately 4.2 oz each
02 - 1 tablespoon olive oil
03 - ½ teaspoon lemon zest
04 - Salt, to taste
05 - Black pepper, to taste
→ Vegetables
06 - 1 small carrot
07 - 1 small zucchini
08 - ½ red bell pepper
09 - ½ yellow bell pepper
10 - 1 tablespoon fresh parsley, chopped
→ Decoration
11 - 4 black olives
12 - 2 slices cucumber
# Method:
01 - Preheat the oven to 350°F and line a baking tray with parchment paper.
02 - Trim one end of each fish fillet into a point to form the fish head and cut small notches along the sides to mimic fins.
03 - Brush the fillets with olive oil, then sprinkle lemon zest, salt, and pepper evenly over both sides. Place fillets on the prepared baking tray.
04 - Thinly slice carrot, zucchini, and bell peppers to arrange colorful scales across the fish fillets. Reserve additional slices for fins and tail.
05 - Use a black olive slice to create the eye and a cucumber slice to mimic the mouth. Arrange remaining vegetable slices to form the tail and fins.
06 - Bake in the preheated oven for 12 to 15 minutes, until fish is opaque and flakes easily, and vegetables remain vibrant yet tender.
07 - Carefully transfer the fish to serving plates, garnish with chopped fresh parsley, and serve immediately.
