Baked Fish With Avocado and Tomato

Submitted by Derf2440

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

 

• Ready In: 20mins
• Ingredients: 9
• 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.

Reviews

[gretchengr]

Very delicious fish recipe. I didn't really measure out the spices, just sprinkled on the fish fillets. We thought they enhanced the flavor of the fish. Also, the tomato-avocado relish was a wonderful accompaniment. A lovely, tasty, low-cal dish. Thanks Dorothy.

 

[mleog]

So simple, yet so tasty and refreshing!

 

[Ginny Sue]

The tomato/avocado mixture is nice and refrehing over fish. We grilled the fish instead of baking.

 

[aikenbeck]

The fish did have good flavor with the recommended spices, but I was not fond of the avocado and tomato topping. However, I've only just begun enjoying avocado in guacamole and on salads. I felt the topping didn't have much flavor.