Sheet-Pan Cod and Scallions with Cucumber Yogurt

Courtesy of NYTCooking

Seafood is one of my favorite things to eat and while I enjoy all the good (but expensive) options such as lobster, crab, scallops, etc., cod is a beautiful fish that is really mild and doesn't break the bank, averaging around $8-9/ lb. What I loved the most about this dish was that I could throw everything on one big baking sheet in the oven, cook up some quick quinoa on the stove top, and dinner was ready. To save time, I prepped the yogurt sauce earlier in the day and just stuck it in the fridge. Confession on the sauce: I accidentally added 1 tsp of fish sauce and thought I ruined it but it turned out great. So, if you're like me moving at a hundred miles per hour and do not stop to read the directions closely enough and accidentally put fish sauce in your cucumber yogurt spread, all will be okay. My favorite part of the dish was the charred green onion- I honestly would've doubled the amount I used if I knew how delicious it would be. If you're looking for simple, straight forward, not overly aggressive in your face flavors, this is a great dish to give a try.

Ingredients:

1bunch scallions, green and white parts separated (the more the better)

3tablespoons 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

1½teaspoons soy sauce

1teaspoon fish sauce

⅔cup plain Greek yogurt

⅔cup finely chopped Persian or English (hothouse) cucumber (I just used regular)

1tablespoon minced fresh dill or mint (no dill on hand so mint it was for us)

2teaspoons fresh lemon juice, plus more for serving

1garlic clove, finely grated or mashed to a paste

Red-pepper flakes, preferably Urfa or Espelette

Flaky sea salt, for serving (optional)

Directions:

Step 1: 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.

Step 2: 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. (I let it cook for 15 minutes to give the onions more time to char)

Step 3: 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.

Step 4: 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.