Wash tilapia and pat dry. Make small paths around the fish to enable the fish absorb the marinade quickly.  Place in a large mixing bowl, add freshly squeezed lemon juice and sea salt to taste.

Pour about 1/2 cup of green pepper sauce onto the fish, making sure the fish is well drenched in the sauce. Cover and set in the fish to marinate for 30 minutes to an hour.

Mean while, prepare the onion and tomato salad by slicing onions and tomatoes together. Add salt to taste and 1 tablespoon of oil from the green pepper sauce or any good vegetable oil of choice. Toss together and place in the fridge to rest and absorb the flavour from the oil.

When marinating time is up, pre-heat the oven to 200°C/ 390°F. Lightly brush a baking tray/ sheet with oil. Carefully place marinated tilapia onto the baking tray, pouring any remaining marinade on top.

Baked in the pre-heated oven for 10 minutes, turn the tilapia and bake on the other side as well for ten minutes.

To warm attieke:  place a colander in a saucepan filled with water. Make sure the colander does not touch the water. Place on high heat to get the water to boil. Place attieke in the colander, adding salt as needed. Cover and let the steam from the boiling water heat the attieke. If using a microwave; place attieke and salt as needed into a microwave safe bowl. Lightly drizzle with water as attieke tends to dry out from the microwave. Heat on high to warm through, stir.

Serve baked tilapia with warmed attieke, onion and tomato salad and green pepper sauce.