Sheet-Pan Fish Tikka With Spinach
Tikka marinade imbues meats and veggies with extreme flavor: Complex, layered heat comes from garam masala and red chiles, garlic adds a delicate depth and ginger a mellow freshness, while yogurt cools, tenderizes and extends flavors from the spices. Though traditionally anything with tikka marinade is cooked on coals for smokiness (see Tip), the flavors come together well in a home oven. This recipe calls for any fleshy white fish that can stand this mix of heady spices and maintain its structural integrity for 12 to 15 minutes in the oven. Lay the fish on a bed of spinach, and the marinade will flavor both. The preparation is simple for this recipe, but the flavorful results are anything but.
- Serves: 4 persons
- 1 ½pounds firm, white-fleshed fish (such as cod, basa or halibut, cut into chunks)
- ¼cup olive oil or any neutral oil
- 2tablespoons full-fat Greek yogurt
- 1tablespoon garam masala
- 1teaspoon Kashmiri or other red chile powder
- 1teaspoon ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic
- 1teaspoon ground coriander
- ½teaspoon ground turmeric
- Fine sea salt
- 1pound baby spinach (about 14 packed cups)
- Rice or roti, for serving
Step 1Heat the oven to 425 degrees. Pat the fish dry and set aside.
Step 2Combine 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 3Arrange 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 4Set 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.