Spiced Snapper with Cucumber Salad

Ingredients for Spiced Snapper with Cucumber Salad

• 2 garlic cloves, finely grated

• 2 teaspoons baharat or ras-el-hanout

• 90ml extra-virgin olive oil, plus more for drizzling

• 4 (170g) skin-on, boneless red snapper fillets

• Kosher salt

• 1 lemon, halved

• 3 medium Persian cucumbers, peeled, sliced 1/4-inch thick

• 1 medium shallot, thinly sliced into rings, rinsed, patted dry

• 1 cup coriander with tender stems

Preheat oven to 218°C. Mix garlic, baharat, and 90ml 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 coriander, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.