Baked Fish With Avocado And Tomato
- 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)
- Heat oven to 350u0b0F.
- 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.
fish, extra virgin olive oil, fresh ground pepper, garlic, basil, marjoram, salt, tomatoes, avocado
Taken from www.food.com/recipe/baked-fish-with-avocado-and-tomato-36434 (may not work)