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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!
Course Main Course
Cuisine Moroccan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 217kcal


  • 1 clove Garlic crushed
  • 1 teaspoon Ras-el-Hanout
  • 3 tablespoon Olive Oil
  • 2 fillets Hake or other firm white fish
  • Salt
  • ½ Lemon zest grated, juice squeezed
  • ½ Cucumber sliced
  • 1 Shallot thinly sliced
  • Small Bunch Coriander chopped


  • 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 information is an estimate and will vary depending on the ingredients used.


Calories: 217kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 5mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 1mg