Antonis Achilleos
Hands-On Time
30 Mins
Total Time
35 Mins
4 servings

Great healthy recipes manage to be delicious without relying on over-the-top methods or expensive ingredients. This sesame-crusted snapper is a great example: the seeded crust has both cumin and coriander to add rich flavor, and the sesame seeds add a nice crunch. Leftovers would be delicious flaked on toasted flatbread and dolloped with tzatziki (a cucumber-and-dill yogurt sauce), or even turned into a fish dip with sour cream and olive oil. If you can’t find snapper at your grocery store, halibut and bass substitute equally well.

How to Make It

Step 1

Combine sesame seeds, cumin, coriander, pepper, and 1 teaspoon of the salt in a large, shallow dish. Place beaten egg in another shallow dish.

Step 2

Pat fish fillets dry with paper towels; dredge in egg, then coat with sesame seed mixture. (Press mixture into flesh to adhere.)

Step 3

Heat oil in a large nonstick skillet over medium. Add fillets to hot oil, and cook until cooked through, 4 to 6 minutes per side.

Step 4

Place spinach in a large bowl; drizzle with oil and lemon juice; toss to coat. Sprinkle with remaining ¼ teaspoon salt. Serve fillets with salad.

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