Name: Spiced Snapper with Cucumber Salad
Yield: 4 servings
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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Photo by Alex Lau

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

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