Preheat oven to 350°F
Zest and juice the Meyer lemons, limes and orange into a bowl. Now add the olive oil and season with salt and pepper.
Divide the citrus marinade in half and reserve one half for later.
Place the haddock with half of the marinade in a shallow pan or a zip-lock bag and let marinate for 10 minutes.
Remove fish from marinade, place on parchment line sheet pan, and place in oven. Bake for about 15 minutes.
Add honey to reserved (not used) marinade to make a citrus dressing.
Place mesclun in bowls, add tomatoes, avocado and now drizzle with citrus dressing. Top with warm haddock and enjoy!