Spiced Snapper with Cucumber Salad March 4, 2024
Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff. Serves 4. Check out the original recipe here.
Ingredients
- 2 garlic cloves, finely grated
- 2 teaspoons baharat or ras-el-hanout
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 skin-on, boneless red snapper fillets
- Kosher salt
- 1 lemon, halved
- 3 medium cucumbers, peeled, sliced
- 1 medium shallot, thinly sliced into rings, rinsed, patted dry
- 1 cup cilantro
Method:
- Preheat oven to 425°F. Mix garlic, baharat, and 6 Tbsp. oil in a small bowl. Place fish on a foil-lined rimmed baking sheet and pat dry. Rub both sides of fish with garlic-spice oil; season with salt.
- Turn skin side up and bake until fish is tender and cooked through and skin is beginning to brown, 8–10 minutes. Finely grate zest from a lemon half over each fillet as soon as you remove fish from the oven.
- Squeeze juice from a lemon half into a medium bowl. Add cucumbers, shallot, and cilantro, season with salt, and toss to combine.
- Slide fish onto a platter; top with cucumber salad and squeeze juice from remaining lemon half over. Drizzle with olive oil. Enjoy!
