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Spiced Snapper with Cucumber Salad

Name: Spiced Snapper with Cucumber Salad
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

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directions

1.
Preheat oven to 425°F. 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.
2.
Squeeze juice from a lemon half into a medium bowl. Add cucumbers, shallot, and cilantro, season with salt, and toss to combine.
3.
Slide fish onto a platter; top with cucumber salad and squeeze juice from remaining lemon half over. Drizzle with olive oil.

Recipes sourced from Epicurious.com.

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