• 4 fish fillets (white fish like capitaine, merlan, or cod)
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 2 garlic cloves, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Cherry tomatoes (halved)
• Lemon slices (for baking)
• Optional: capers or sliced olives

• ½ cup Sunny Vegetable Pickle
• ½ cup shredded cabbage
• ½ cup grated carrot
• ¼ cup thinly sliced green beans
• 1 tablespoon oil (optional)
• Fresh pepper to taste

• Steamed white rice
• Extra lemon wedges

1. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, paprika, salt and pepper.
2. Place the fish fillets in the mixture and coat well.
3. Let marinate for 10–15 minutes (optional but recommended).

1. Preheat your oven to 180°C.
2. Transfer the marinated fish to a baking dish.
3. Add cherry tomatoes and lemon slices around the fish.
4. Bake for 15–20 minutes, or until the fish is cooked through and flakes easily.
5. Optional: add capers or olives on top before serving.

1. In a bowl, combine Sunny Vegetable Pickle with shredded cabbage, grated carrot, and sliced green beans.
2. Toss well to combine.
3. Add a little oil and pepper if desired.

1. Place a portion of steamed rice onto each plate.
2. Add the baked fish fillet on top.
3. Spoon over some of the lemon-pan juices.
4. Add a generous side of the vegetable pickle mix.
5. Serve with extra lemon wedges.

A bright, zesty, and satisfying meal that balances tender fish with the crunch and tang of Sunny Vegetable Pickle.