Sheet-Pan Fish Tikka With Spinach

By Zainab Shah

Updated March 12, 2025

Sheet-Pan Fish Tikka With Spinach
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
4(2,066)
Comments
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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.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Heat the oven to 425 degrees. Pat the fish dry and set aside.

  2. 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.

  3. Step 3

    Add the fish and coat evenly.

  4. Step 4

    Arrange the spinach in an even layer on a large sheet pan. Place the fish on the spinach, dispersing it evenly.

  5. Step 5

    Bake on the top rack for 10 to 12 minutes, or until the fish starts to turn golden.

  6. 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.

Tip
  • 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.

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Ratings

4 out of 5
2,066 user ratings
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Comments

Donna

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.

smarmolade

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.

Flufflhead

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!

John

This came out quite well. We used cod one time, and orange roughy another time. Used an Indian garlic-ginger paste, which was very convenient. Some of the spinach leaves burned in the final broiling -- I'd cut the time back to 2 - 3 minutes, or not use the top rack position.

Lisa Copeland

I will be making this again for sure. I made it almost exactly as written with swordfish. I added slightly less red chile and would rather have used more. I also added more salt to the fish but it didn’t need it. Fish was tender and flavorful. Baked for 10 minutes and broiled for 2. Fish cubes were small, like 1 inch cubes.

Jesse R.

This was an absolute winner! We used a lb. of cod, the same amt of marinade as here (it would have been fine to have a little more, but it was still perfectly delicious). We had no chutney in house, but I had some Thai sweet chili paste and some Fly by Jing Sichuan Gold, and it was ridiculously-delicious with those two together. Spray your sheet pan with oil or put some parchment paper, as the spinach sticks.

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