Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 2
Squeeze juice from a lemon half into a medium bowl. Add cucumbers, shallot, and cilantro, season with salt, and toss to combine.
Step 3
Slide fish onto a platter; top with cucumber salad and squeeze juice from remaining lemon half over. Drizzle with olive oil.
Recipe notes
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