MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Cod & Scallions w/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 (6 oz to 8 oz) boned,
- skinned cod fillets
1 1/2 ts Soy sauce
1 ts Fish sauce
2/3 c Plain Greek yogurt
2/3 c Fine chopped Persian or
- English cucumber
1 tb Minced fresh dill or mint
2 ts Fresh lemon juice; more to
- serve
1 cl Garli; 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
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.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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