Chermoula Snapper With Cilantro Yogurt Sauce

• None None Cilantro Yogurt Sauce
• 2 tbsp fresh cilantro leaves, chopped
• 1 tbsp fresh mint leaves, chopped
• 1 None Thai chili, seeded, chopped
• 1 tsp red onion, peeled, finely chopped
• 1 tsp fish sauce
• 3.5 oz thick yogurt
• None None Chermoula Snapper
• 1 None whole snapper, scaled, gutted
• 2 tbsp chermoula spice powder or paste
• 1 tbsp olive oil
• 1 None fresh Thai chili, finely chopped
• 1 clove garlic, finely chopped
• 1 lb large spinach leaves (about 2 bunches)
• 1 tbsp lemon juice

1. Preheat oven to 350u0b0F.
2. To make the cilantro yogurt sauce, combine all ingredients in a bowl. Set aside.
3. Cut 3 incisions into the thickest part of fish on each side. Rub chermoula over fish, shaking off excess.
4. Heat a nonstick frying pan. Brush fish with oil then cook fish until golden on 1 side then flip over and cook other side until golden. Transfer to oven and bake for around 5 mins, until fish is cooked to your liking. Cover to keep warm.
5. Add chili and garlic to pan with a little oil. Cook for 1 min to release flavors. Add spinach and cook until just wilted then add lemon juice.
6. Place fish on a serving plate. Arrange spinach mixture next to fish and top with cilantro yogurt sauce. Serve.

cilantro, cilantro, mint, chili, red onion, fish sauce, thick yogurt, snapper, snapper, spice powder, olive oil, chili, clove garlic, spinach, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/30549 (may not work)