6 white fish fillets or walleye or red snapper
Salt and pepper
Flour for dredging
4 tbsp. olive oil
3 lg. shallots, finely chopped
3 garlic cloves, finely chopped
6 to 8 ripe tomatoes (peeled, seeded and chopped)
2 tsp. herbs, mixed (oregano, thyme, chervil)
1 ripe avocado
1 to 2 tsp. lime juice
Dash of hot pepper sauce
1 tbsp. tomato paste (optional)

Season fish with salt and pepper and dredge in flour, shake off excess flour. Heat olive oil in large skillet and saute fillets for 2 minutes on each side. Remove to baking dish. In same oil saute shallots and garlic. When brown add tomatoes, cook for 3 to 4 minutes.

Pour over fish and sprinkle with herb mixture. Cover dish with buttered waxed paper. Bake 25 to 30 minutes at 350 degrees. Mash avocado in small bowl while fish are baking. Do not mash too fine. Add lime juice, salt, pepper and hot pepper sauce.

When fish is done, remove from baking dish and place on warm platter. Place baking dish on heat and reduce sauce by 1/3. Add tomato paste, if desired, lower heat and add avocado mixture. Do not let this come to a boil. Correct seasoning and pour sauce over fish. Garnish with avocado and lime slices.