MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Cod & Scallions With Cucumber Yogurt
 Categories: Seafood, Dairy, Squash
      Yield: 4 servings
 
      1 bn Scallions; green/white parts
           - separated
      3 tb Extra-virgin olive oil; more
           - to drizzle
           Fine sea salt and freshly
           - ground black pepper
      4    Cod fillets (6 to 8 oz);
           - boned, skinned
  1 1/2 ts Soy sauce
      1 ts Fish sauce
    2/3 c  Plain Greek yogurt
    2/3 c  Persian or English cucumber;
           - fine chopped
      1 tb Fresh dill or mint; minced
      2 ts Fresh lemon juice; more to
           - serve
      1 cl Garlic; fine grated or
           - mashed to a paste
           Red-pepper flakes
           Flaky sea salt; to serve
 
  Set oven @ 450°F/232°C.
  
  Mince enough of the scallion greens to equal 2 tb and reserve.
  Halve remaining scallion whites and greens lengthwise to make
  ribbons. Place scallion ribbons in a bowl and toss with 1 tb 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 tb olive oil with 1 tb 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.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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