Sheet-Pan Cod and Scallions With Cucumber Yogurt

By Melissa Clark

Sheet-Pan Cod and Scallions With Cucumber Yogurt
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
25 minutes
Rating
4(1,132)
Comments
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You can use any mild, flaky fish for this quick, weeknight-friendly recipe. The scallions add sweetness and crunch to the delicate fish, flavored with soy sauce and fish sauce for an extra salty depth. Then it’s all dolloped with a tart, creamy yogurt sauce that’s both pungent from the garlic and cool and crisp from the chopped cucumber. Serve this dish with more sliced cucumber on the side and some pita bread or a baguette to soak up any remaining sauce. You won’t want to waste even a drop.

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Ingredients

Yield:4 servings
  • 1bunch scallions, green and white parts separated
  • 3tablespoons extra-virgin olive oil, plus more for drizzling
  • Fine sea salt and freshly ground black pepper
  • 4(6- to 8-ounce) boneless, skinless cod fillets
  • 1½teaspoons soy sauce
  • 1teaspoon fish sauce
  • ⅔cup plain Greek yogurt
  • ⅔cup finely chopped Persian or English (hothouse) cucumber
  • 1tablespoon minced fresh dill or mint
  • 2teaspoons fresh lemon juice, plus more for serving
  • 1garlic clove, finely grated or mashed to a paste
  • Red-pepper flakes, preferably Urfa or Espelette
  • Flaky sea salt, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

311 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 40 grams protein; 721 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. Mince enough of the scallion greens to equal 2 tablespoons and reserve. Halve remaining scallion whites and greens lengthwise to make ribbons. Place scallion ribbons in a bowl and toss with 1 tablespoon oil and a pinch of salt; set aside.

  2. Step 2

    Season cod with salt and pepper, and place on a rimmed baking sheet. Drizzle cod with a little oil, soy sauce and fish sauce. Transfer to the oven and roast, 2 minutes. Add scallion ribbons to the baking sheet, spreading them out in one layer around the fish, and roast until the fish is opaque in the center and golden at the edges, and scallions are browned in spots, 6 to 10 minutes.

  3. Step 3

    While fish roasts, make the sauce: In a small bowl, mix together remaining 2 tablespoons olive oil with 1 tablespoon minced scallion greens, the yogurt, cucumber, dill, lemon juice, garlic and salt and pepper to taste.

  4. Step 4

    To serve, arrange cod and scallions on serving plates and squeeze lemon over the top. Dollop yogurt sauce over with cod and garnish with remaining scallion greens, red-pepper flakes, more black pepper, and sea salt, if you like.

Ratings

4 out of 5
1,132 user ratings
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Comments

Jessica

To streamline: Don't cut the scallions in half, and put them in the oven the same time as the fish. You'll be treated to crispy ends and tender stems. I had fresh salmon, and used it. I omitted the fish sauce and soy, and added capers to the yogurt sauce. The result was reminiscent of a lox plate. It was fantastic and easy-peasy.

Claire

Excellent. I offered roasted sweet potatoes with the dish. It was a feast.

JO

For a super easy weeknight, just skip the yogurt dressing prep and buy prepared tzatziki sauce.

Linda

How much is a bunch of scallions? How many? How big of a measure?

Ronda

Used Pam spray to reduce the fat content and cooked it in the toaster oven. The scallion ribbons burned so just used chopped scallions over the top at the end. And added chopped scallions to already prepared Tzatziki sauce with red pepper flakes. Very high in protein, low in fat, quick, and TASTY!!!

Katie

I suggest going with either salting the fish or using the soy sauce, but not both. It’s easy to over-salt depending on the thickness and cut of the fish. I prefer the soy sauce so the dish has a little more depth. Otherwise, this is very tasty and easy recipe!

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