Zainab Shah, is among other accomplishments, a food contributor to the New York Times. This easy, weeknight recipe is among the many she has contributed to the Times and other publications as well. The combination of warming spices and the easy prep make this one a definite keeper!
Sheet-Pan Fish Tikka with Spinach
Zainab Shah in the New York Times
- 1-½ lbs. firm, white-fleshed fish (I used frozen & thawed version), cut into chunks)
- ¼ c olive oil
- 2 TBSP full-fat Greek yogurt
- 1 TBSP garam masala
- 1 tsp Kashmir or other red chile powder (I used an Aleppo Pepper chile powder)
- 1 tsp ginger paste or freshly grated ginger
- 1 tsp garlic paste or freshly grated garlic
- 1 tsp ground coriander
- ½ tsp ground turmeric
- Fine sea salt
- 1 lb baby spinach (about 14 packed cups)
- Rice or roti, for serving
- Heat the oven to 425 degrees. 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, dispersing it evenly. 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, 3 to 4 minutes. Season to taste with additional salt.
- Serve with rice or roti, if desired.