Sheet-Pan Fish Tikka With Spinach

Name: Sheet-Pan Fish Tikka With Spinach
Total time: 20 min
Ingredients: 1 1/2 pounds firm, white-fleshed fish (such as cod, basa or halibut, cut into chunks); 1/4 cup olive oil or any neutral oil; 2 tablespoons full-fat Greek yogurt; 1 tablespoon garam masala; 1 teaspoon Kashmiri or other red chile powder; 1 teaspoon ginger paste or freshly grated ginger; 1 teaspoon garlic paste or freshly grated garlic; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; Fine sea salt; 1 pound baby spinach (about 14 packed cups); Rice or roti, for serving

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Total: 20 minutes

Servings: 4

Author : Zainab Shah

baby spinach cod garam masala

Instructions

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Step 1

Heat the oven to 425 degrees. Pat the fish dry and set aside.

Step 2

Combine the oil, yogurt, garam masala, chile powder, ginger, garlic, coriander, turmeric and 1 teaspoon salt in a large bowl and stir until the marinade is smooth. Add the fish and coat evenly.

Step 3

Arrange the spinach in an even layer on a large sheet pan. Place the fish on the spinach, dispersing it evenly. Bake on the top rack for 10 to 12 minutes, or until the fish starts to turn golden.

Step 4

Set the oven to broil and broil on high just until the fish turns golden brown, 3 to 4 minutes. Season to taste with additional salt. Serve with rice or roti, if desired.

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