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

Instructions

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.
2. Squeeze juice from a lemon half into a medium bowl. Add cucumbers, shallot, and cilantro, season with salt, and toss to combine.
3. Slide fish onto a platter; top with cucumber salad and squeeze juice from remaining lemon half over. Drizzle with olive oil.