Moroccan-Style Snapper with Yogurt Sauce
Almond, Raisin, and Olive "Couscous"
Ingredients
- 2 snapper fillets
- 1½ Tbsp olive oil, divided
- ¼ tsp kosher salt
- ¼ tsp ground cumin, divided
- Pinch of cayenne pepper
- Pinch of ground cinnamon
- 1 tsp fresh lemon juice
- 1 clove garlic, minced
- ¼ cup plain Greek yogurt
Instructions
- Preheat oven to 400°F. Place fish on a baking sheet; brush with 1 Tbsp oil. Combine salt, ⅛ tsp cumin, cayenne, and cinnamon; sprinkle over fish.
- Bake 12 to 15 minutes or until fish flakes with a fork.
- Meanwhile, stir together 1½ tsp oil, ⅛ tsp cumin, lemon juice, garlic, and yogurt. Serve with fish.
Side Dish Ingredients
- ½ (16-oz) pkg cauliflower crumbles
- 1½ Tbsp olive oil
- 1 clove garlic, minced
- ¼ cup sliced almonds
- ¼ cup chopped pitted green olives
- 3 Tbsp raisins
Side Dish Instructions
- Preheat oven to 400°F. Combine cauliflower, oil, garlic, and desired amount of salt and pepper on a rimmed baking sheet.
- Bake 25 minutes or until browned, stirring once.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 4 to 6 minutes or until fragrant, stirring often. Stir nuts, olives, and raisins into cauliflower before serving.
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