# 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 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 (for eyes and scales)
11 - 2 slices cucumber (for mouth and tail)
# Cooking Steps:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Place fillets flat and trim one end to a point to form the fish head; cut small notches along edges to mimic fins.
03 - Brush fillets with olive oil, then sprinkle with lemon zest, salt, and pepper. Arrange on the prepared tray.
04 - Thinly slice carrot, zucchini, and bell peppers; layer them atop fillets to create colorful scales. Reserve slices for tail and fins.
05 - Place olive slices as eyes and cucumber slices as mouth and tail; arrange remaining vegetables for fins and tail.
06 - 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 fresh parsley, and serve immediately.
