Baked Fish With Avocado And Tomato

1. Heat oven to 350°F.

2. Line a rimmed baking sheet with foil, for easy cleanup.

3. Brush both sides of fish with 1 tablespoon oil, place on lined pan.

4. Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.

5. Bake 7 to 10 minutes or until fish is just barely opaque at centre.

6. Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

7. Toss to mix and coat.

8. Serve over fish.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	9.5951 g
Protein	362.2068 g
Carbohydrates	13.5741 g
Energy	1674.9161 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3222 g
Water	1652.5863 g
Aspartic acid	0.4318 g
Calcium, Ca	2178.2535 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	17.9301 g
Fiber, total dietary	2.9852 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	867.0901 g
Niacin	21.1977 mg
Vitamin A, RAE	624.0639 g
Arginine	0.0995 g
Riboflavin	2.8212 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.001 g
Glutamic acid	1.1243 g
Sodium, Na	1265.7538 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2749 g
Total lipid (fat)	9.5951 g
Manganese, Mn	0.3375 mg
Fructose	0.0037 g
Proline	0.0754 g
Fatty acids, total saturated 16:0	1.6856 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.016 g
Choline, total	1200.504 mg
Sugars, total	9.8693 g
Serine	0.0852 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.655 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.3919 mg
Selenium, Se	305.8455 g
Ash	23.0647 g
Fatty acids, total saturated 18:1 undifferentiated	1.4011 g
Pantothenic acid	1.2443 mg
Phenylalanine	0.0833 g
Copper, Cu	4.769 mg
Betaine	0.0994 mg
Thiamin	2.3281 mg
Retinol	544.0012 g
Methionine	0.0262 g
Iron, Fe	26.872 mg
Carbohydrate, by difference	13.5741 g
Phosphorus, P	3337.5871 mg
Folate, total	295.1637 g
Tocopherol, gamma	0.0381 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Lycopene	0.115 g
Alanine	0.0912 g
Cholesterol	906.6687 mg
Valine	0.0849 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.7974 g
Glycine	0.0807 g
Carotene, alpha	191.949 g
Glucose (dextrose)	0.0019 g
Fatty acids, total saturated 14:0	0.0366 g
Zinc, Zn	18.3428 mg
Isoleucine	0.0768 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	3.2966 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.12 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	3419.5536 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	295.1637 g
Tryptophan	0.0234 g
Vitamin C, total ascorbic acid	57.6901 mg
Phytosterols	0.681 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0045 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0581 g
Vitamin B-12	18.1334 g
Vitamin K (phylloquinone)	29.4523 g
Fatty acids, total saturated	2.3826 g
Histidine	0.0473 g
Fatty acids, total monounsaturated	1.6762 g
Threonine	0.0783 g
Folate, food	295.1637 g
Cryptoxanthin, beta	0.3504 g
Vitamin E (alpha-tocopherol)	10.017 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	389.5078 mg
Lysine	0.1158 g
Potassium, K	4692.3381 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0423 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Avocado	1	0	0	0
Extra virgin olive oil	2 tablespoons	1613.8703	0	9.0667
Tomato	2	56.58	12.546	0.492
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	0.25 teaspoon	0.0508	0.0059	0.0014
marjoram	0.25 teaspoon	0.4065	0.0908	0.0106
fish fillet halibut	4	1613.8703	0	9.0667