Sheet-Pan Fish Tikka With Spinach Recipe (2024)

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.

Made exactly as written with half tilapia and half pacific rockfish. AMAZING! Just the right amount of kick to the spice and absolutely delicious flavour. Spinach was cooked to perfection and paired so well. It had absorbed just the right amount of the marinade. Served with jasmine rice. Our 8 year old found it a little bit too spicy, but ate it easily with a cup of chocolate milk : ) Will be a regular in the house!

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 think this is only okay. Could be better! First of all double the sauce for sure & save some to put on the fish after it is done! Also the spinach if SOOO boring and also sticks to the sheetpan so add a drizzle of oil to the sheetpan & spice up the spinach so it isn't so plain, some ginger, some garlic some SALT! I used halibut and the cooking time was LESS since it really cooked fast and if you are going broil it you definitely want to cook it for less time so that it doesn't dry out.

This recipe doesn't quite work. The spinach got watery and did not pick up as much flavor from the fish as I expected. The fish was quite flavorful, and it went well with rice, but I don't think I will make this again.

OK. This was outstanding! Didn't have the water problem as other reader did. (Really dried fish and I used convection setting) And on the "Ease to WOW Factor" scale it scores very high. Only amped up the heat with more red chile powder and cayenne...

Delish! I used Trader Joe's frozen cod. Didn't have Kashmiri chili powder so I used a combination of 3:1 smoked paprika and cayenne. To make it dairy free, I subbed 2 T silken tofu blitzed with a squeeze of lemon and a dash of salt. We will definitely be making this again!

I followed this to the T. I used tilabia, and I also added cilantro and mint on the finished plates, because I had them. Great touch. (Spinach was cooked perfectly. Note to the watery spinach – I used package spinach, not frozen, if that was the problem. Frozen spinach is always very watery.)

This is a great method of roasting fish. Used cod over chopped kale. I will change the marinade a bit, maybe cumin, coriander and cloves with ginger and garlic.

Do NOT substitute cayenne for the Kashmiri chili powder lol. Otherwise amazing. I think. Can’t feel my tastebuds

I'd use full-fat coconut milk. In the amount specified, it won't add a super coconutty flavor, but it'll give you the creaminess.

We had this for dinner tonight, but substituted panir for the fish. (I’m a vegetarian.) It was fantastic! I think the panir, cut in slabs like the fish, made a very satisfying meal. This recipe is going into the regular rotation. My only criticism is that I found the marinade to be too salty, and we may increase the spices, maybe double.

I loved the marinade and would absolutely make the fish again, but personally next time I’ll just sauté the spinach. A little raita on the side would be nice.

Outstanding weeknight dinner! Very flavorful and nutritious. Made exactly as written.

Not sure that the sheet pan method - with spinach - is the right way to go with this dish. In fact, it's impossible to put a pound of spinach onto a sheet pan and then the fish on top! The marinade is great, and the taste was wonderful, but the results are soggy, to say the least. There's a better way to make this which doesn't include spinach. Broiling will overcook the fish, so don't do that.

We thought this was outstanding! I used salmon, 1/2 can of chickpeas, and half a block of TJ extra-firm tofu that needed using. Doubled the sauce, adding in 1 t cumin. I used non-fat yogurt, though, and the sauce never blended into a hom*ogeneous mass. Sprinkled the raw spinach lightly with olive oil, salt, pepper and garlic. Convection roasted at 400° for 12 minutes. No broiler. The broken sauce wasn’t noticeable after cooking. Served with brown rice.

This was fantastic, though the next time I'll cut down the baking time by 2 mins or so -- had to cut the broiling time down to avoid overcooking the fish, so it didn't get as browned as I'd hoped. I also drizzled spinach with a bit of olive oil before baking. Great with basmati rice and quick pickled onions for a hit of acid.

Added chickpeas and paneer per readers. Halibut chunks. Used fresh pre washed and prepped spinach spritzed with olive oil. No water issues. Lined sheet pan with parchment paper. Needs a bit more salt. Vinegar or lime juice. Served with NYTimes cilantro rice. Absolutely fantastic.

Use an insane amount of spinach. You will think it’s way too much, and then add more.

Just great with you-all’s help. Used coconut oil and 1/4 t cumin. Cut back on pepper. Other spices per recipe. Put fresh spinach in colander and poured medium pot boiling water over, then left to drain & cool. Extra 1T yogurt on fish cubes - looked dry. Avoided edges of pan for spinach layer. Cooked on aero-broil @ 400 for 8 min. Gorgeous, tasty, easy and quick. Definite do-over.

Do Not Marinade the fish overnight. It turns mushy (but flavorful)

Cooked as directed and it was delicious. I used 1# of cod with 10 oz of spinach. If you are sensitive to spice I’d suggest a half teaspoon of Kashmiri pepper. Otherwise it’s quick to prepare and great for weeknight meal.

Loved this and would make it again. I had closer to 2lbs of fish so definitely went with recommendations from others and doubled the spices (TBH though it was probably a bit much but I'd rather err on the side of having nice strong flavors than bland food). I see what others are saying about the spinach getting runny but putting it over rice worked nicely and absorbed all of the flavors.

This was a quick and easy winner - and I didn't even need to add more spice as is often the case with NYT recipes. I used mahi mahi, which worked perfectly at the lower end of both cook time estimates. A little too salty, so I'll cut down to 1/2tsp next time. Subbed NM red chile for Kashmiri - not sure whether it really effected the flavor profile or not.

I lost all the spinach to the heat. Disappointing.

This dish was successful and a big hit with my guests. I used Monkfish which was delicious. I substituted Curry Powder for most of the Garam Marsala and Cayenne (less than a teaspoon) for Kashmiri red chili powder. Used nonfat yogurt and 12 oz of baby spinach and served with quinoa. Next time I would use more yogurt so there is more sauce available to mix with spinach. Chickpeas would be a good addition. Will try kale instead of spinach next time. Spinach got a bit toasty at the end.

I know this is exactly the kind of thing you're NOT supposed to say in the comments, but I used tofu instead of fish and it turned out great.

I made this with broccoli instead of spinach. Tossed the broccoli florets in some of the marinade before putting them in the oven ten minutes early to get a head start on the fish. It was delicious and I loved the final texture of the lightly charred florets. If you’re doing this, I recommend doubling the marinade!

Absolutely delicious, would add some onion or some other vegetable to the mix to make it a full meal

What an amzing dish! Looks great on the table and tastes fantastic! Souce is awesome! I used cod, was magnificent. Very fast and effective dish! Thanks so much for shairng!