MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Cod & Scallions With Cucumber Yogurt
Categories: Seafood, Dairy, Squash
Yield: 4 servings
1 bn Scallions; green/white parts
- separated
3 tb Extra-virgin olive oil; more
- to drizzle
Fine sea salt and freshly
- ground black pepper
4 Cod fillets (6 to 8 oz);
- boned, skinned
1 1/2 ts Soy sauce
1 ts Fish sauce
2/3 c Plain Greek yogurt
2/3 c Persian or English cucumber;
- fine chopped
1 tb Fresh dill or mint; minced
2 ts Fresh lemon juice; more to
- serve
1 cl Garlic; fine grated or
- mashed to a paste
Red-pepper flakes
Flaky sea salt; to serve
Set oven @ 450 F/232 C.
Mince enough of the scallion greens to equal 2 tb and reserve.
Halve remaining scallion whites and greens lengthwise to make
ribbons. Place scallion ribbons in a bowl and toss with 1 tb oil
and a pinch of salt; set aside.
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.
While fish roasts, make the sauce: In a small bowl, mix together
remaining 2 tb olive oil with 1 tb minced scallion greens, the
yogurt, cucumber, dill, lemon juice, garlic, and salt and pepper to
taste.
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.
Recipe by Melissa Clark
RECIPE FROM:
https://cooking.nytimes.com
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