Baked Fish With Avocado and Tomato

Serve with a summer veggie couscous pilaf. from Lisa Miller of Woman's Day mag.

• Ready In: 20 mins
• Serves: 4

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.