Chermoula Snapper With Cilantro Yogurt Sauce

Name: Chermoula Snapper With Cilantro Yogurt Sauce
Ingredients: None None Cilantro Yogurt Sauce; 2 tbsp fresh cilantro leaves, chopped; 1 tbsp fresh mint leaves, chopped; 1 None Thai chili, seeded, chopped; 1 tsp red onion, peeled, finely chopped; 1 tsp fish sauce; 3.5 oz thick yogurt; None None Chermoula Snapper; 1 None whole snapper, scaled, gutted; 2 tbsp chermoula spice powder or paste; 1 tbsp olive oil; 1 None fresh Thai chili, finely chopped; 1 clove garlic, finely chopped; 1 lb large spinach leaves (about 2 bunches); 1 tbsp lemon juice

15 ingredients

6 steps

Ingredients

None None Cilantro Yogurt Sauce
2 tbsp fresh cilantro leaves, chopped
1 tbsp fresh mint leaves, chopped
1 None Thai chili, seeded, chopped
1 tsp red onion, peeled, finely chopped
1 tsp fish sauce
3.5 oz thick yogurt
None None Chermoula Snapper
1 None whole snapper, scaled, gutted
2 tbsp chermoula spice powder or paste
1 tbsp olive oil
1 None fresh Thai chili, finely chopped
1 clove garlic, finely chopped
1 lb large spinach leaves (about 2 bunches)
1 tbsp lemon juice

Directions

1

Preheat oven to 350°F.
2

To make the cilantro yogurt sauce, combine all ingredients in a bowl. Set aside.
3

Cut 3 incisions into the thickest part of fish on each side. Rub chermoula over fish, shaking off excess.
4

Heat a nonstick frying pan. Brush fish with oil then cook fish until golden on 1 side then flip over and cook other side until golden. Transfer to oven and bake for around 5 mins, until fish is cooked to your liking. Cover to keep warm.
5

Add chili and garlic to pan with a little oil. Cook for 1 min to release flavors. Add spinach and cook until just wilted then add lemon juice.
6

Place fish on a serving plate. Arrange spinach mixture next to fish and top with cilantro yogurt sauce. Serve.