- Prep Time: 5 minutes
- Cook Time: 10 minutes
Spiced Snapper with Cucumber Salad
Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavour payoff. Our spiced snapper with cucumber salad is a dish that can be made to order in under 15 minutes and produces 'wow' factor with ease. A great addition to Summer menus, introduce this dish as a Specials or main menu item. Either way it's set to become a favourite with patrons. Baharat is a spice mixture from the Middle East and Turkey that is typically made with paprika, black pepper, cinnamon, coriander, cumin, saffron, all spice and cardamom.
- Pacific West Goldband snapper fillets skin on
- 2 garlic cloves, finely grated
- 2 tsp baharat or ras-el-hanout
- 6 tbs extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 lemon, halved
- 3 medium Persian cucumbers, peeled, sliced ¼ inch thick
- 1 medium shallot, thinly sliced into rings, rinsed, patted dry
- 1 cup coriander with tender stems
Preheat oven to 220 °C. 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.
In our spiced snapper with cucumber salad we use Pacific West’s Goldband skinless snapper fillets.
Brand: Pacific West Wild Reef
Product: number 7311
Sizes: 200/300gm, 300/500gm, 500/800gm, 800/1200gm
Pack size: 5kg
Country of origin: Indonesia