Spiced Snapper with Cucumber Salad
A Middle Eastern-inspired dish featuring red snapper fillets seasoned with aromatic baharat spice blend, served with a fresh cucumber and cilantro salad. The fish is baked until tender with a crispy skin and finished with bright lemon zest.
Ingredients
- •2 cloves garlic cloves
- •2 teaspoons baharat
- •6 tablespoons extra-virgin olive oil
- •4 fillets red snapper fillets
- •1 to taste kosher salt
- •1 whole lemon
- •3 medium Persian cucumbers
- •1 medium shallot
- •1 cup cilantro
Cooking Instructions
- 1.
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.
10 min
- 2.
Squeeze juice from a lemon half into a medium bowl. Add cucumbers, shallot, and cilantro, season with salt, and toss to combine.
5 min
- 3.
Slide fish onto a platter; top with cucumber salad and squeeze juice from remaining lemon half over. Drizzle with olive oil.
2 min
