Spiced Snapper With Cucumber Salad
- 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
- Preheat oven to 425u0b0F. 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.
garlic, baharat, extravirgin olive oil, boneless red snapper, kosher salt, lemon, persian cucumbers, shallot, cilantro
Taken from www.epicurious.com/recipes/food/views/spiced-snapper-with-cucumber-salad (may not work)