For the Ladyfish casserole, cut the fish fillets into narrow strips. Fry briefly in a pan with a little hot oil and season with pepper and salt.
Cut the zucchini into narrow oblong slices and also fry briefly on both sides in the pan and season.
For the guacamole, peel the avocados and mash the flesh with a fork. Season with pepper, salt and lime juice.
Next, for the tapenade, blend together black olives, dried capers, olive oil, tomatoes and garlic cloves with a hand blender.
Also for the green and red salsa, puree and blend the respective ingredients.
Place the fish strips in a greased oven dish and coat with tapenade, then layer the zucchini slices on top. Continue layering the ingredients in this order. Bake the casserole in the oven for 15 minutes at 170°C.
Meanwhile, peel the sweet potatoes, cut them into sticks and deep-fry them in hot oil.
Place the Ladyfish casserole on the sweet potato fries and serve with avocado cream, red and green salsa.