Oven Baked Fish with Provencal Sauce With Fragrant Provencal Sauce

Preheat the oven to 180 degrees. Arrange the Nile Perch in a baking dish and season with salt and pepper. Drizzle with 1/2 tablespoon of olive oil per person. Set aside.

On a baking tray, spread the sliced new potatoes and season with salt and pepper. Add a drizzle of olive oil and toss to coat evenly. Place in the oven to start roasting.

In a saucepan over medium heat, add 1/2 tablespoon of olive oil. Sauté the red onion wedges and crushed garlic until they begin to soften. Stir in the chopped tomatoes, tomato paste, chicken stock (30ml per person), and bring to a simmer.

Add the roasted red capsicum and chopped black olives to the saucepan. Simmer for about 10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Place the fish in the oven and bake alongside the potatoes for about 15-20 minutes, or until the fish is cooked through and the potatoes are golden and tender.

While the fish and potatoes are cooking, steam the green beans until tender but still crisp, about 4-5 minutes.

Stir fresh parsley into the Provencal sauce just before serving.

To serve, plate the baked Nile Perch and spoon the fragrant Provencal sauce over the fish. Accompany with roasted new potatoes and steamed green beans on the side.