Best 2 Sheet Pan Cod And Scallions With Cucumber Yogurt Recipes

SHEET-PAN COD AND SCALLIONS WITH CUCUMBER YOGURT

Sheet-Pan Cod and Scallions With Cucumber Yogurt image

You can use any mild, flaky fish for this quick, weeknight-friendly recipe. The scallions add sweetness and crunch to the delicate fish, flavored with soy sauce and fish sauce for an extra salty depth. Then it's all dolloped with a tart, creamy yogurt sauce that's both pungent from the garlic and cool and crisp from the chopped cucumber. Serve this dish with more sliced cucumber on the side and some pita bread or a baguette to soak up any remaining sauce. You won't want to waste even a drop.

Provided by Melissa Clark

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bunch scallions, green and white parts separated
3 tablespoons 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
1 1/2 teaspoons soy sauce
1 teaspoon fish sauce
2/3 cup plain Greek yogurt
2/3 cup finely chopped Persian or English (hothouse) cucumber
1 tablespoon minced fresh dill or mint
2 teaspoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or mashed to a paste
Red-pepper flakes, preferably Urfa or Espelette
Flaky sea salt, for serving (optional)

Steps:

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.
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.

CHICKEN THIGHS WITH SOUR CHERRIES AND CUCUMBER YOGURT

Chicken Thighs With Sour Cherries and Cucumber Yogurt image

If you're lucky enough to have more sour cherries than you need to make a pie, save them for this sweet and tangy chicken dish. The cherries are briefly simmered with sugar, vinegar and a bay leaf, then added to a sheet pan to roast alongside boneless, skinless chicken thighs and wedges of red onion. As they cook, the cherries absorb the chicken juices, becoming very savory and concentrated. Then, the whole thing is topped with dollops of cooling cucumber yogurt. Serve it with bread or rice to catch the juices at the bottom of the pan. If you can't get sour cherries, you can substitute seedless red or green grapes.

Provided by Melissa Clark

Categories poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 to 2 1/4 pounds boneless, skinless chicken thighs
1 large red onion, peeled and cut into 1/2-inch wedges
2 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 teaspoon freshly cracked black pepper, plus more as needed
2 tablespoons minced tarragon, plus more for serving
2 1/2 tablespoons extra-virgin olive oil, plus more for serving
1/3 cup unseasoned rice vinegar
3 to 4 tablespoons granulated sugar
1 bay leaf
2 cups thinly sliced cucumbers, preferably Persian cucumbers
2 cups sour cherries, stemmed and pitted
1 cup plain whole-milk yogurt
Flaky sea salt, for serving (optional)

Steps:

Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.