Orange Roughy with Tomato and Avocado

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.