Spiced Baked Fish with Cucumber Salad

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This lightly spiced oven baked fish is coated in ras el hanout and cooked until flakey. It’s served with a light and fresh cucumber and shallot salad for an easy and delicious summer meal!

This is my dream summer dinner 🐟

Baked fish fillet in a white bowl with cucumber

I love easy fish dishes like this. Fish cooks so quickly but still manages to be super impressive so you can definitely serve this recipe for guests (whenever you’re allowed to have them again!) as well as for an easy weeknight family dinner.

I used ras el hanout to coat the fish which is one of favourite spices. It’s a Moroccan spice blend and the name translates as ‘head of shop’ which refers to the expensive spices normally included in it. 

If you don’t have ras el hanout this recipe would work with another spice blend of your choosing or you could throw together your own mixture of spices commonly used in ras el hanout including cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

Fish, potatoes and cucumber in a white bowl with a checked cloth

Overhead shot of two bowls of spiced fish with a checked cloth

Why we love this baked fish…

It’s such a quick and easy recipe to throw together which you can easily serve on a weeknight with your choice of side and a cold glass of white wine. 

It’s also impressive enough to serve to guests while taking the stress out of entertaining and giving you more time to hang out with your company.

You can use whatever spices you like on the fish whether that’s just one, a mixture you make yourself o a blend you buy ready prepared.

It’s a healthy recipe especially when it’s served with the light and zesty cucumber salad on the side.

Overhead shot of spiced roasted fish on a blue background

Spiced fish on a white plate with cucumber salad

Spiced Fish Ingredients

Firm white fish: I used hake because we got it on offer but cod, halibut or tilapia would all work well.

Spice mixture: The fish is coated in ras el hanout, crushed garlic and olive oil before baking then finished with a sprinkling of lemon zest after cooking.

Cucumber salad: Sliced cucumber, lemon juice, sliced shallot and coriander are all tossed together with a pinch of salt and served on the side of the fish.

 

Spiced baked fish on a blue background

Overhead shot of a fish fillet on a white plate

How to make roasted fish with cucumber salad

Prep the fish: Mix the garlic, ras el hanout and olive oil together. Put the fish on a foil lined baking sheet and coat in the spice mixture. Sprinkle with salt.

Roast the fish: Bake the fish for 8-10 minutes until flakey. Remove from the oven and sprinkle with lemon zest.

Make the cucumber salad: Toss together the sliced cucumber, shallot, lemon juice and chopped coriander with flakey sea salt and serve with the fish.

Equipment you need to make this recipe…

 

White bowl of baked fish with cucumber and cream cloth

Want more? Try these other fish recipes!

Fish, potatoes and cucumber in a white bowl with a checked cloth

Spiced Baked Fish with Cucumber Salad

This lightly spiced oven baked fish is coated in ras el hanout and cooked until flakey. It's served with a light and fresh cucumber and shallot salad for an easy and delicious summer meal!
5 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: Moroccan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 217kcal
Author: Amy Fulwood

Ingredients

  • 1 clove Garlic crushed
  • 1 tsp Ras-el-Hanout
  • 3 tbsp Olive Oil
  • 2 fillets Hake or other firm white fish
  • Salt
  • 1/2 Lemon zest grated, juice squeezed
  • 1/2 Cucumber sliced
  • 1 Shallot thinly sliced
  • Small Bunch Coriander chopped

Instructions

  • Heat oven to 220°C/435°F. Mix garlic, ras-el-hanout and olive oil in a small bowl. Line a baking sheet with foil and rub the fish fillets with the spiced oil and place on the baking sheet. Season with salt. Place skin side up and bake for 8-10 minutes until fish is tender. Sprinkle the lemon zest over the fillets when you remove them from the oven.
  • Squeeze the juice of the lemon into a bowl and add the cucumber, shallot and coriander. Season with salt and combine.
  • Serve the fish with the cucumber on the side.
Nutrition Facts
Spiced Baked Fish with Cucumber Salad
Amount Per Serving
Calories 217 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g15%
Sodium 5mg0%
Potassium 181mg5%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 54IU1%
Vitamin C 18mg22%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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7 Comments

  • Reply
    Sandhya's Kitchen
    29/05/2020 at 10:37 PM

    5 stars
    Refreshing Cucumber Salad is a great accompaniment to most meals.

  • Reply
    Mahy
    29/05/2020 at 10:40 PM

    5 stars
    The fish looks absolutely delicious. I can’t wait to make this recipe, so the only thing I need is to organize a shopping run. Can’t wait.

  • Reply
    Anita
    29/05/2020 at 11:22 PM

    5 stars
    I need to use more of this Ras-el-Hanout spice in my cooking. The fish was delicious and it was so easy to prepare.

  • Reply
    Cathleen @ A Taste of Madness
    29/05/2020 at 11:23 PM

    5 stars
    Wow this looks amazing!! I love a good baked fish, and this one looks too good. Bookmarked for later!

  • Reply
    Denay DeGuzman
    29/05/2020 at 11:29 PM

    5 stars
    This 5-star recipe for delicious baked fish is well deserved. It was easy to make and enjoyed by our whole family. This healthy recipe’s a keeper!

  • Reply
    Dannii
    30/05/2020 at 6:24 AM

    5 stars
    What a lovely light and fresh fish dish. I can’t wait to try.

  • Reply
    Charla
    30/05/2020 at 11:44 AM

    5 stars
    This is such a great summer recipe that I could see myself making for quite awhile. Thank you!

  • Leave a Reply

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