Sheet-Pan Cod and Scallions With Cucumber Yogurt
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1bunch scallions, green and white parts separated
- 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
- 1tablespoon minced fresh dill or mint
- 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
311 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 40 grams protein; 721 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
- 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.
Private Notes
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Cooking Notes
Jessica
To streamline: Don't cut the scallions in half, and put them in the oven the same time as the fish. You'll be treated to crispy ends and tender stems. I had fresh salmon, and used it. I omitted the fish sauce and soy, and added capers to the yogurt sauce. The result was reminiscent of a lox plate. It was fantastic and easy-peasy.
Claire
Excellent. I offered roasted sweet potatoes with the dish. It was a feast.
JO
For a super easy weeknight, just skip the yogurt dressing prep and buy prepared tzatziki sauce.
Jessica
Hi Linda, I used foil and did just fine. I tossed the scallions in olive oil before seasoning, and used a small amount of oil with the fish as well. Parchment would also likely work. Enjoy your fish!
Linda
What do you do to keep fish and scallions from sticking to pan? Cooking spray? Butter? Parchment paper? Or don't worry about it?
Emily
The perfect easy weeknight meal! I used toasted sesame oil for the cod and scallions which gave it great flavor. I served with boiled fingerling potatoes and sliced cucumber. Next time I think I’d quick pickle the cucumbers with some rice wine vinegar and add the scallions to the pan at the same time with the fish.
Sally
Delicious but do not need yoghurt sauce. Just do fish method. Lotsa scallionns
joan s
Jessica1 year ago To streamline: Don't cut the scallions in half, and put them in the oven the same time as the fish. You'll be treated to crispy ends and tender stems. I had fresh salmon, and used it. I omitted the fish sauce and soy, and added capers to the yogurt sauce. The result was reminiscent of a lox plate. It was fantastic and easy-peasy.
Erin L
Roasted with the scallion ribbons and herbed sweet tomatoes, and it came out so juicy and tender. The juices from the tomatoes and fish made a delicious “broth” to serve each in a bowl. Sprinkled the yogurt-dressed fish with panko, more scallions and smoked sea salt. 11/10 will make this again. Kids devoured it, and cod was an economical choice for our household!
Mardi
Lovely recipe. I added ginger “ribbons” to the scallions and mixed them with garlic oil, habanero oil and sesame oil. The ginger really added a nice kick.
Carla Dearing
I did the streamlined version in the notes, with a little more olive oil and the scallions were still crispy and gave the fish great flavor. Served with rice and Vino Verde al fresco on a summer night. Got rave reviews from all.
Bobbi
Made this just as the recipe says, except used 2 small regular cucumbers fresh from the garden, peeled and diced fine. It was excellent all down the line, fish, onions, sauce. Served on black lentils. Winner.
Hetty
This was an excellent and easy dish. Personally, I thought it would have been just fine without the yogurt sauce. But it did provide a fresh note. Served with some brown rice and bok choi.
Lisa V in BK
good quick family-friendly weeknight meal. I used a 4-pack of frozen cod filets from Amazon fresh and served with cauliflower rice & xtra chopped cucumbers as a side dish plus a bag "sunflower crunch" salad. I was worried the fish sauce and soy sauce would be overpowering. it was not at all and it came out perfect. I had also not wanted to do the "fancy" scallion ribbons but was glad I did it and didn't stray from the recipe in that regard. The scallions were a nice touch for taste and prettines
Mike
Another great recipe from Melissa Clark. Will use the Yogurt Sauce throughout the week.
jusb
Store ran out of cucumbers. Subbed dill pickles. Everything else as written. Loved loved loved.
LA Ro
Maybe marinate a bit first and add some sesame oil. Also some cherry tomatoes. I served with roasted snap peas
K
Delicious. Could cut in half for two people. Used mint vs dill as I had some
Jodie
Great flavorings on fish that could go with many other sides--you don't taste either individually because of the light hand. (In other words, it's not an 'Asian' flavor, though could be with more fish sauce and soy). I love learning tricks like that. The tzatziki was strong (maybe I added a tad too much garlic?) for a delicate fish, but something with that texture and creaminess is good. Loved the roasted scallions. It was easy to bake, though miss that crust that a pan sear gives.
Emily Dickinson
Melissa Clark no recipe makes without a dash of red pepper flakes. Fish and fowl, veg and meat Get that dose of superfluous heat.
cm10014
Easily adaptable like so many of Melissa's recipes. We marinate the cod and scallions briefly in fish sauce, soy sauce, and sesame oil. Serve it with an oven baked soubise and no need for yogurt sauce at all. So good!!! This is now in our regular rotation!!!
AmyBZzzzz
Leftovers make fab whitefish salad with the addition of finely chopped celery, salt and pepper, fresh lemon juice to taste, dill and a combo of mayo and greek yogurt as a binder (don't overdo). Great for breakfast on toasted pumpernickel bread.
When life gives you lemon, lemon, difficult lemon
The scallions add a sweetness that balances out the tang of the yogurt. This dish was balanced and delicious as is.
Bethany
Fish was too salty. Next time, we won't salt the cod since the soy sauce will take care of that.
Kelly
I didn't have fish sauce but we didn't miss it at all! And using skyr instead of Greek yogurt was really delicious. We're looking for ways to use the sauce on something else because it's just SO good! Served with baked potatoes and roasted zucchini. Super easy weeknight meal!
Friendly Jen
Keeper! Made recipe as directed. Easy, great flavors. Served with roasted cauliflower and toasted pita bread. Leftover yogurt sauce for crudite tomorrow night. :-)
Amy S
Made this for dinner and generally good. Next time I’d marinate cod for a little bit in the soy/fish sauce/(plus the added sesame oil I used) mixture since my fish was thick and could’ve used more flavor. Yogurt sauce was delish with fish and crispy-ish scallions added a lot to the dish.
Barry Hudson
I combined two NYT recipes here, baking the cod on a thick bed of Swiss chard leaves (oiled) and the ribbon scallions. My wife LOOOVED the sauce, as it's hard to find good tzatziki - so that recipe is now a separate keeper. I served it with baked garden acorn squash slices, the chard stems, and garden potatoes, which all baked together on a separate sheet for a half hour. Deelish, going into the rotation.
Mary lynn
Not great Cucumber was sour
Susan
I used a nice chunky piece of Icelandic cod. This was fast and easy. Good balance of flavors with the umami emphasis in the fish (fish sauce and tamari) and the yogurt garlic dill sauce. A very easy one for the weeknight rotation.
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