Best Sheet Pan Cod And Scallions With Cucumber Yogurt Recipes

Sheet-Pan Cod and Scallions With Cucumber Yogurt image

Provided by Melissa Clark

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions, green and white parts separated
3 tablespoons 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
1 1/2 teaspoons soy sauce
1 teaspoon fish sauce
2/3 cup plain Greek yogurt
2/3 cup finely chopped Persian or English (hothouse) cucumber
1 tablespoon minced fresh dill or mint
2 teaspoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or mashed to a paste
Red-pepper flakes, preferably Urfa or Espelette
Flaky sea salt, for serving (optional)

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.

Sheet Pan Roasted Cod image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

1/4 cup olive oil
2 garlic cloves, minced or grated
1/2 teaspoon crushed red pepper flakes
1 lemon
2 cups cherry tomatoes
2 shallots, peeled and halved lengthwise
2 small bunches broccolini
1/4 stale sourdough loaf, torn into large bite sized pieces (about 2 cups)
Kosher salt
Freshly ground black pepper
100 grams (3 1/2 ounces) feta cheese
400 grams (14 ounces) cod loin
Fresh basil and parsley, for garnish
1/2 head radicchio, roughly torn
2 teaspoons extra virgin olive oil

Steps:

Preheat your oven to 400 degrees F (200 degrees C).
In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
Add the fish to the vegetables and roast for another 10 to 15 minutes, or until the fish is cooked through.
Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.