Spiced Snapper With Cucumber Salad

1. 1

   Preheat oven to 425u00b0F. 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. 2

   Squeeze juice from a lemon half into a medium bowl. Add cucumbers, shallot, and cilantro, season with salt, and toss to combine.

3. 3

   Slide fish onto a platter; top with cucumber salad and squeeze juice from remaining lemon half over. Drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.