Orange Roughy with Tomato and Avocado

This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon.

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1/4 lb fillets skinless New Zealand Orange Roughy or similar mild tasting fish
salt and freshly ground black pepper
3 cups tomatoes, peeled and sliced
2 tablespoon balsamic vinegar
2 tablespoon Elysian Isle Avocado Oil
2 avocados, peeled and sliced
2 rounded tablespoons chopped basil


Place the fillets in a large shallow ovenproof dish and season well. Cover with the tomato slices, half the basil and pour over the vinegar and avocado oil. Cover with foil and bake in a moderately hot oven (200C) for 20minutes.
Add the avocado slices, more seasoning, re-cover and cook for a further 10-15 minutes or until the fish is cooked through. Sprinkle with the remaining basil before serving hot or cold.

Serve with crisp lettuce, tomato and avocado salad and bread roasted with avocado oil and sea salt.
Posted: 9/17/2009 2:55:17 PM

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