In my house, spinach is always a good way to sneak fish into a meal. The Indian spices and ease of sheet pan cooking made it look like a winner. Serves 4:
Fish Tikka with Spinach
- 1½ pounds firm, white-fleshed fish (such as cod or halibut) cut into chunks
- ¼ cup any neutral oil
- 2 tablespoons full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 teaspoon Kashmiri or other red chili powder
- 1 teaspoon ginger paste or freshly grated ginger
- 1 teaspoon garlic paste or freshly grated garlic
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- Fine sea salt
- 1 pound baby spinach
- Basmati rice for serving
Heat the oven to 425°F /218°C. Pat the fish dry and set aside.
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.
Arrange the spinach in an even layer on a large sheet pan. Place the fish on the spinach. Bake on the top rack for 10 to 12 minutes, or until the fish starts to turn golden.
Set the oven to broil and broil on high just until the fish turns golden brown about 3 to 4 minutes. Serve with rice and enjoy!
My verdict:
Some beautiful cod and regular spinach (or as Frank calls it “grown up” spinach) made this delicious! It’s super easy too, with just a bowl and a sheet pan to have to clean.
If you’re serving this with basmati rice, start the rice before you start the fish.
I always forget how much spinach shrinks when you cook it and end up wishing there was more. You could easily do this with salmon, or just about any thicker cut of fish.
Rather than grate or chop garlic and ginger, I used my new favorite short cut for this—ginger & garlic paste (2 teaspoons total). Tastes great and saves time. Just have to remember it’s in the fridge.
