Serve with a summer veggie couscous pilaf. from Lisa Miller of Woman's Day mag.
My Private Note
Units: US | Metric
- 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)
- 1Heat oven to 350°F.
- 2Line a rimmed baking sheet with foil, for easy cleanup.
- 3Brush both sides of fish with 1 tablespoon oil, place on lined pan.
- 4Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
- 5Bake 7 to 10 minutes or until fish is just barely opaque at centre.
- 6Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 7Toss to mix and coat.
- 8Serve over fish.
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Nutritional Facts for Baked Fish With Avocado and Tomato
Serving Size: 1 (299 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 341.2
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 2.3 g
- Cholesterol 99.0 mg
- Sodium 437.9 mg
- Total Carbohydrate 6.9 g
- Dietary Fiber 4.1 g
- Sugars 1.9 g
- Protein 42.7 g