Sheet-Pan Fish Tikka With Spinach
Updated March 11, 2025
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds 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
Nutritional analysis per serving (4 servings)
373 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 34 grams protein; 596 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Pat the fish dry and set aside.
- Step 2
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.
- Step 3
Add the fish and coat evenly.
- Step 4
Arrange the spinach in an even layer on a large sheet pan. Place the fish on the spinach, dispersing it evenly.
- Step 5
Bake on the top rack for 10 to 12 minutes, or until the fish starts to turn golden.
- Step 6
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.
- If the smokiness of tikka is nonnegotiable, heat a hot coal on the stove top for 3 to 5 minutes using tongs, loosely wrap it in foil and stick in the oven either on a separate rack or on the sheet pan alongside the fish and spinach. Though hookah charcoal works best for this, you can use a 1-inch cube of any charcoal.
Private Notes
Comments
This turned out really quite good. I used cod, and I was worried it would be bland, as NYT recipes can sometimes be, but it's got a nice little kick to it. We find that fish alone tends to lead to 2 hour later munchies, so I added in half a chopped sweet onion and a can of chickpeas to the marinating fish and it's great. This will go on the regular household rotation for when we have cod available.
This was delicious. Made exactly as instructed with fresh halibut. The fish came out so moist and tender. Tip: make sure all spinach sits directly below fish pieces to soak up fish/sauce moisture. Loose spinach pieces on edge will dry out and crisp.
I’ve been loving this recipe for a few months but felt like the spinach wasn’t quite right. Last night, I added a heaping spoonful of coconut milk to the pan right as I took it out of the oven and mixed it in. It was the perfect touch - made the spinach just slightly creamy, absorbed some of the delicious tikka spices, and created a bit more of a sauce for my jasmine rice base. Highly recommend!
This dish is magic. I was highly skeptical when I put it in the oven but somehow both the spinach and fish cooked to perfection. I did read other comments and added olive oil to the sheet pan for the spinach and baked it for a little longer before I turned onto the broiler. Great for a quick dinner but interesting enough for company too.
Extra sauce, yes. Added halved cherry tomatoes, not only did it look more appealing, but complimented the flavors and texture nicely.
I suggest not using the broiler at the end of the cooking as it totally dried out all my spinach. The fish itself was delicious and I will make it again but next time, I will simply bake at 425 for about 15 minutes. The color of the spices negates the need to get the fish "golden brown". Loved the seasonings especially on bland fish.