Baked Tomato White Fish With Cucumber and Avocado Sauce
This single dish meal is simple to prepare, as the tomatoes are roasted together with the fish. The cucumber avocado sauce flavored with lime juice provides a perfect complement.
Ingredients
- ½ avocado peeled and pitted
- 1½ tablespoons lime juice
- 2 tablespoons fresh dill
- 1 tablespoon olive oil
- 1 teaspoon honey
- ⅔ cup cucumber
- 1 tablespoon white onion, minced
- sea salt (or table salt) and pepper to taste
Baked Tomato White Fish
- 2 white fish fillets Note: This recipe works with any whitefish such as cod, halibut, sole or tilapia.
- 1 egg, slightly beaten
- 1 cup bread crumbs
- 3 tablespoons Parmesan cheese
- 15 cherry tomatoes, halved
- 1 clove garlic, minced
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh dill
- sea salt or table salt and black pepper to taste
Instructions
Prepare The Cucumber Sauce
- Preheat the oven to 400℉.
- In a blender add ½ avocado, 1½ tablespoons lime juice, 2 tablespoons fresh dill, 1 tablespoon olive oil, 1 teaspoon honey, ⅔ cup cucumber, 1 tablespoon minced onion, and salt and pepper to taste. Blend well and set aside.
Prepare The Fish
- Place cherry tomatoes in a bowl and add 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons fresh dill, and salt and pepper to taste. Mix well.
- In a shallow dish break and beat 1 egg.
- In a second shallow dish combine 1 cup breadcrumbs, 3 tablespoons Parmesan cheese, and a pinch of salt and pepper. Mix well.
- Grease a shallow baking dish with oil.
- Dip each fish fillet first in the egg and then into the breadcrumb mixture covering both sides. Place in baking dish.
- Add the tomato mixture beside the fish.
- Bake 20 - 25 minutes. Note: Stir the tomatoes half way through.
- Place each piece of fish on a separate plate with half the tomatoes. Serve with cucumber sauce.
Enjoy!
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