Perch Fillet on a Bed of Veggies

Ingredients

• For the skillet: 3 tablespoons of olive oil
• 1 medium zucchini, cubed
• 1 red bell pepper, chopped
• 2 garlic cloves, thinly sliced
• 1 teaspoon lemon juice
• 8 small potatoes, boiled
• salt
• pepper
• 14 ounces of nile perch fillets
• 1 tablespoon olive oil For the veggie mixture: ¼ cup fresh parsley, chopped
• 1 red chili, sliced
• 1 green chili, sliced
• 1 small spring onion, chopped
• 2 teaspoons of olive oil