Baked Fish With Avocado and Tomato

Name: Baked Fish With Avocado and Tomato
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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)

(4)

Recipe by Derf2440

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

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Heat oven to 350°F.
Line a rimmed baking sheet with foil, for easy cleanup.
Brush both sides of fish with 1 tablespoon oil, place on lined pan.
Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
Bake 7 to 10 minutes or until fish is just barely opaque at centre.
Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Toss to mix and coat.
Serve over fish.

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