Middle-Eastern Spiced Snapper with Lemony Cucumber Salad
Snapper, flavoured with an Arabic-style mix of spices, roasted and served with a refreshing cumber salad. Serve the fish and salad with couscous or rice pilaf.
Recipe - Quality Foods
Middle-Eastern Spiced Snapper with Lemony Cucumber Salad
Prep Time25 Minutes
Servings2
Cook Time10 Minutes
Ingredients
1 Tbsp + 2 tsp lemon juice
2 Tbsp + 2 tsp olive oil (divided)
2 tsp honey
1 cup very thinly sliced English cucumber
2 Tbsp finely diced red onion or shallot
2 Tbsp chopped cilantro or parsley
salt and freshly ground black pepper, to taste
1/4 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp paprika
1/8 tsp ground cinnamon
1/8 tsp ground coriander
1/8 tsp ground cayenne pepper
1/8 tsp ground allspice
1 medium garlic clove, minced
2 (6-oz/170-gram) snapper fillets (see Note)
lemon slices and cilantro (or parsley) sprigs, for garnish
Directions
- To make salad, combine lemon juice, 2 tsp olive oil and honey in a bowl. Add cucumber, onion (or shallots), chopped cilantro (or parsley), salt and pepper and toss to combine. Cover salad and refrigerate until needed.
- To cook snapper, preheat oven to 425 F. Line a baking sheet with parchment paper. Combine 2 Tbsp olive oil, cumin, ginger, paprika, cinnamon, coriander, cayenne, allspice and garlic in a small bowl. Set fish on the baking sheet. Brush the oil/spice mixture on either side of each snapper fillet. Season fish with salt and pepper, and then roast 10 to 12 minutes, or until cooked through.
- Plate the snapper, drizzle with pan juices, served with the salad, and garnish with lemon slices and cilantro (or parsley) sprigs.
Note: If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions.
25 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Directions
- To make salad, combine lemon juice, 2 tsp olive oil and honey in a bowl. Add cucumber, onion (or shallots), chopped cilantro (or parsley), salt and pepper and toss to combine. Cover salad and refrigerate until needed.
- To cook snapper, preheat oven to 425 F. Line a baking sheet with parchment paper. Combine 2 Tbsp olive oil, cumin, ginger, paprika, cinnamon, coriander, cayenne, allspice and garlic in a small bowl. Set fish on the baking sheet. Brush the oil/spice mixture on either side of each snapper fillet. Season fish with salt and pepper, and then roast 10 to 12 minutes, or until cooked through.
- Plate the snapper, drizzle with pan juices, served with the salad, and garnish with lemon slices and cilantro (or parsley) sprigs.
Note: If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions.
