Roasted Snapper with Cucumber and Dill Cream

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the snapper fillets dry with paper towels and arrange them skin-side down on a lined baking sheet.

   Tip: Drying the fish ensures a better roast and prevents steaming.

2. 2

   Drizzle the fillets with 1.5 tablespoons of olive oil, season generously with salt and pepper, then scatter the minced garlic over the top.

3. 3

   Pour the white wine into the bottom of the baking sheet around the fillets (not over them) and roast for 18-22 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Check doneness by inserting a fork at the thickest part; it should separate into natural flakes.

4. 4

   While the fish cooks, prepare the cucumber mixture by combining the sliced cucumber and red onion in a bowl. Drizzle with 1.5 tablespoons of olive oil and 1 tablespoon of lemon juice, then season lightly with salt and pepper.

   Tip: Let the cucumber sit for a few minutes to soften slightly and release its water.

5. 5

   In a separate bowl, whisk together the Greek yogurt, remaining 2 tablespoons of lemon juice, chopped dill, and a pinch of salt and pepper until smooth and creamy.

   Tip: The dill cream can be made up to 2 hours ahead and refrigerated.

6. 6

   Divide the cucumber salad among four serving plates, arranging it in the center of each plate.

7. 7

   Top each cucumber bed with a roasted snapper fillet, carefully transferring it with a thin spatula to keep it intact.

8. 8

   Drizzle the dill cream sauce around the fish and cucumber, then garnish each plate with a sprinkle of capers and an extra small dill leaf if desired.

   Tip: Serve immediately while the fish is still warm for the best contrast with the cool cucumber salad.