Baked cod with yogurt sauce and roasted scallions

This time of year I love embracing grilling but this year it was super wet in this area and then super hot, so I have yet to grill in the backyard - yes, it surprises me too. As a rule I think most cooks try an use recipes which don’t involve cranking up the oven during these hot summer months, but I made an exception for this recipe. It called for cooking the fish quickly at high temperatures and serving on a bed of what seemed like veritable vegetable candy - roasted scallions!

Fairly regularly I make fish but rarely cod, and now I will more often because it withstood the high temperatures, remained flavorful and seems like an awesome canvas for flavors. Locally, my grocery store does not generally carry cod, but with my car, now I can go where other fish lovers bravely go on occasion - to cod land. If I was an even remotely kind of a lesbian or interested in being in the vagina monologues, I think some of this copy might seem tinged with double entendre but since I only like fish on my plate, nibbling my toes in the wild and the aquarium, I am not concerned.

To get the desired level of crispyness you cut the scallions into ribbons and the roasting brings out the sweetness of the scallions similar to what happens when you caramelize onions/shallots in your frying pan. After this dish, I had a passing thought I would be interested in making an entire sheet pan of roasted scallions, they were so could but quickly realized this might be good for a dinner party but I don’t want to exhaust my love of the beauty which is the roasted scallion. You could use the roasted scallions when serving steak, grilled chicken and even pork loin and I would, because they are so damn pretty in a very green “they’re so good they should be bad for me” crunchy way!

Though I love Greek food and appreciate John Manis, I am not as versed in yogurt sauce as I probably should be. In lieu of dill or parsley I used cilantro and it added a summary kick to this sauce which I will surely serve again. Some people might say yogurt sauce has no business being served with fish, but I think they’re wrong and it’s the cod’s business if it deems yogurt sauce appropriate. When the flavors are married together it makes your bite very enjoyable and the whole thing is surprisingly healthy! I need more uses for yogurt sauce, because I’m a believer in it, but need more places to use my leftovers.

Ingredients  Lb (or so) of cod, in fillets - I bought a package with 2 fillets, not quite a pond because I was making it for myself  bunch of crunchy scallions  cucumber, diced.   cup of plain whole milk yogurt  cup of diced cilantro  medium shallot, diced  powdered garlic  paprika  tsp of fish sauce  tsp of soy sauce  olive oil  Serving suggestion: baked sweet potato

Ingredients

Lb (or so) of cod, in fillets - I bought a package with 2 fillets, not quite a pond because I was making it for myself

bunch of crunchy scallions

cucumber, diced.

cup of plain whole milk yogurt

cup of diced cilantro

medium shallot, diced

powdered garlic

paprika

tsp of fish sauce

tsp of soy sauce

olive oil

Serving suggestion: baked sweet potato

Preheat the oven to 450 degrees  Cut your scallions into ribbons after trimming the tough ends. Toss with olive oil, salt, pepper and powdered garlic.

Preheat the oven to 450 degrees

Cut your scallions into ribbons after trimming the tough ends. Toss with olive oil, salt, pepper and powdered garlic.

Coat your cod in olive oil and place on a medium rimmed sheet pan. Drizzle the top of the fish with the fish sauce and soy sauce, and then sprinkle with paprika. If you’re omitting the fish sauce, cover with salt and pepper, since fish sauce has such high amount of salt. Place in the oven for 6-7 minutes.

Coat your cod in olive oil and place on a medium rimmed sheet pan. Drizzle the top of the fish with the fish sauce and soy sauce, and then sprinkle with paprika. If you’re omitting the fish sauce, cover with salt and pepper, since fish sauce has such high amount of salt. Place in the oven for 6-7 minutes.

Check on the fish after 5 minutes and if it has developed a cooked color on top, sprinkle the ballot around the pan and put the pan back in the over.  While the fish and scallions cook, make the yogurt sauce by mixing yogurt, cucumber, shallots, salt, pepper, diced garlic and lemon juice.

Check on the fish after 5 minutes and if it has developed a cooked color on top, sprinkle the ballot around the pan and put the pan back in the over.

While the fish and scallions cook, make the yogurt sauce by mixing yogurt, cucumber, shallots, salt, pepper, diced garlic and lemon juice.

Remove the pan when the fish flesh is baked but still tender and the scallions are cooked with crispy charred parts.  The fish should have cooked between 13-15 minutes.   Serve the fish hot, covered in the yogurt sauce, and with sides of your preference,  A beautiful serving suggestions would be serving the cod on top of a bed of the roasted scallions.

Remove the pan when the fish flesh is baked but still tender and the scallions are cooked with crispy charred parts. The fish should have cooked between 13-15 minutes.

Serve the fish hot, covered in the yogurt sauce, and with sides of your preference, A beautiful serving suggestions would be serving the cod on top of a bed of the roasted scallions.