Baked Fish With Avocado and Tomato |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve with a summer veggie couscous pilaf. from Lisa Miller of Woman's Day mag. Ingredients:
4 fish fillets (halibut is good or red snapper) |
2 tablespoons extra virgin olive oil |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon dried basil |
1/4 teaspoon dried marjoram |
1/2 teaspoon salt |
2 ripe medium tomatoes, seeded and diced |
1 ripe avocado, peeled and diced (preferably haas, the very dark skinned variety) |
Directions:
1. Heat oven to 350°F.
2. Line a rimmed baking sheet with foil, for easy cleanup.
3. Brush both sides of fish with 1 tablespoon oil, place on lined pan.
4. Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
5. Bake 7 to 10 minutes or until fish is just barely opaque at centre.
6. Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
7. Toss to mix and coat.
8. Serve over fish.
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