Season the fish and place it on thin avocado slices. Wrap it in a membrane and put it in the fridge.
Make an unsweetened whipped cream and stir with a mashed avocado. Season to taste and add some lemon juice.
Stir 50 g butter with avocado and make the chips. Sauté the onion with a little butter and then add the rice to sauté and douse with the wine. Slowly pour the chicken broth. Before the end of cooking add the butter, the avocado, a little cream and the parmesan.
Fry the fish on a baking paper from both sides.
Fill the peppers with risotto and make small millefeuille with the chips and the mousse. Finally douse the fish with the juice of half a lemon.