Spiced Baked Fish with Cucumber Salad

White bowl of baked fish with cucumber and cream 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

Cook Time 10

Total Time 15

Servings servings

Calories 217kcal

Author Amy Fulwood

Ingredients

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

UK Measures - US Measures

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.

Notes

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

Nutrition