Fish Fillets with Avocado and Red Onion Salad

Preparation: 8 mins

Cooking: 15 mins

Serves 4

4 fish fillets (snapper, perch or trevally)

Juice of 1 lemon

2 cloves garlic, crushed

Freshly ground black pepper

2 avocados, sliced

1 red onion, sliced thinly

1 bunch of gourmet lettuce, leaves cleaned, torn

Dressing

1 tblspn brown sugar

1 tblspn vinegar

Freshly ground black pepper

1/4 cup chopped parsley

Place the fish fillets on a lightly oiled baking tray. Combine lemon juice, garlic and black pepper. Drizzle mixture over the fish. Cover. Bake in an oven at 220°C for about 10-15 minutes or until flesh flakes. Meanwhile prepare avocado salad. Place avocado, red onion and lettuce leaves in a bowl. Combine sugar, vinegar, pepper and parsley. Toss dressing gently through avocado mixture. Divide avocado mixture evenly on individual serving plates. Place hot, baked fish fillets on top. Serve immediately with fresh crusty bread.