SHEET-PAN COD AND SCALLIONS WITH CUCUMBER YOGURT
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.
Provided by Melissa Clark
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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 tablespoons olive oil with 1 tablespoon 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.
QUICK-BRAISED COD WITH HERBED YOGURT
In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It's fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices. You can substitute any other mild-fleshed fish for the cod. Hake, sea bass, flounder and porgy all work nicely, though you may have to adjust the cooking time, depending on the thickness of the fillets.
Provided by Melissa Clark
Categories dinner, easy, quick, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season fish with salt and pepper and set aside.
- In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
- Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
- Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
- Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 654 milligrams, Sugar 2 grams, TransFat 0 grams
YOGURT COD
Make and share this Yogurt Cod recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350f degrees.
- Sprinkle salt and pepper over both sides of cod.
- Place cod in a shallow, small, oven proof dish; spread yogurt over top of both fillets.
- Place on middle rack of preheated oven, roast for 10 to 15 minutes, depending on the thickness of the cod and until the yogurt is bubbling and slightly browned.
- Serve hot and enjoy!
- Alternately, cook on stove top in a small preheated, veggie sprayed frypan, do not turn over, cover for the last 5 minutes; it will not brown cooked this way but will taste just as good.
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