# What you'll need:
→ Fish
01 - 2 small white fish fillets (e.g., cod or sole, approx. 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 (for eyes and scales)
12 - 2 slices cucumber (for fish mouth and tail)
# How to make it:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Place fillets flat and trim one end to form a pointed fish head; cut small notches along sides to create fins.
03 - Brush fillets with olive oil and sprinkle lemon zest, salt, and pepper evenly. Arrange on prepared tray.
04 - Layer thin slices of carrot, zucchini, and bell peppers atop fillets as colorful scales, reserving some slices for tail and fins.
05 - Position olive slices as eyes and cucumber slices for mouth. Arrange remaining vegetables to form tail and fins.
06 - Place tray in oven and bake for 12 to 15 minutes until fish is fully cooked and vegetables remain tender and vibrant.
07 - Transfer carefully to plates, garnish with chopped parsley, and serve immediately.
