Pre-heat over to 450 F / 230 C.
Add avocado, heavy cream, lime juice, garlic and hot sauce to a blender and blend until a creamy texture, set aside.
In a small bowl, add lemon juice and zest, light soy sauce with the mustard.
Dip fish fillets into lemon juice mixture and coat with crushed pork rinds.
Placed on baking tray which is greased with non-stick spray bake for 7 minutes then turn fillets and bake for a further 7 minutes until the fish starts to flake.
Transfer to serving plate and top with avocado sauce.