Spiced snapper with cucumber salad
Delight your taste buds with a vibrant spiced snapper paired with refreshing cucumber salad. A tantalizing combination of flavors and textures.
Ingredients:
- 2 garlic cloves, finely grated
- 2 teaspoons baharat or ras-el-hanout
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 (6-ounce) 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 cilantro with tender stems
Instructions:
- Preheat the oven to 425°F. Combine minced garlic, baharat spice mix, and 6 tablespoons of oil in a small bowl. Line a baking sheet with foil and place the fish on it, then pat the fish dry. Coat both sides of the fish with the garlic-spice oil; add salt for seasoning. Place the fish skin-side up on the baking sheet and bake until the fish is tender, fully cooked, and the skin starts to brown, usually for about 8 to 10 minutes. After removing the fish from the oven, grate the zest from half a lemon onto each fillet.In a medium bowl, squeeze the juice from half a lemon. Mix in sliced cucumbers, finely chopped shallot, and chopped cilantro. Season with salt and toss everything together until well combined.Transfer the baked fish to a serving platter; top it with the cucumber salad and drizzle the juice from the other half of the lemon over it. Finally, add a drizzle of olive oil.
Summary:
- Calories: 1530 kcal
- Fat: 91 g
- Protein: 145 g
- Carbs: 33 g
- Potassium: 3706 mg
- Magnesium: 288 mg