• NYT E-Z Dinner - 58

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:34:00 2024
    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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