A playful, healthy dish with fresh vegetables and tender fish fillets, perfect for a light lunch or starter.
# What You’ll Need:
→ Fish
01 - 2 small white fish fillets (approximately 4.2 oz each, e.g., cod or sole)
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
12 - 2 slices cucumber
# Directions:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Place fish fillets flat. Trim one end into a point to form the head and cut small notches along the sides to simulate fins.
03 - Brush fillets with olive oil, then sprinkle with lemon zest, salt, and pepper. Arrange fillets on the tray.
04 - Create colorful scales on the fish by layering thin slices of carrot, zucchini, and bell peppers atop the fillets. Reserve some slices for tail and fins.
05 - Use an olive slice for the eye and a cucumber slice for the mouth. Arrange remaining vegetable slices to form the tail and fins around the fish shape.
06 - Place the tray in the oven and bake for 12 to 15 minutes, until fish is cooked through and vegetables are tender yet vibrant.
07 - Transfer carefully to serving plates, garnish with chopped fresh parsley, and serve immediately.
