Chermoula Snapper With Cilantro Yogurt Sauce

• sauce Cilantro Yogurt
• 2 tablespoons cilantro leaves fresh, chopped
• 1 tablespoon fresh mint leaves chopped
• 1 Thai chili seeded, chopped
• 1 teaspoon red onion peeled, finely chopped
• 1 teaspoon fish sauce
• 3 1/2 ounces yogurt thick
• snapper Chermoula
• 1 whole snapper scaled, gutted
• 2 tablespoons spice chermoula, powder or paste
• 1 tablespoon olive oil
• 1 Thai chili fresh, finely chopped
• 1 clove garlic finely chopped
• 1 pound spinach leaves large, about 2 bunches
• 1 tablespoon 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 yogurt, cilantro, mint, chili seeded, red onion, fish sauce, snapper, snapper, spice chermoula, olive oil, chili fresh, garlic, bunches, lemon juice

Taken from www.yummly.com/recipe/Chermoula-Snapper-with-Cilantro-Yogurt-Sauce-1399160 (may not work)