Tikka fish with spinach and braised leeks

Our standing Saturday Night Dinner Date was virtual last week, and my kitchen partner and loving fiance, Carolyn Flynn suggested a couple NYTs recipes, Sheet-Pan Fish Tikka with Spinach, and for a side, Braised Leeks with Parmesan.

It was a wonderful, tasty meal and the leeks surprised me by how tender and full of flavor they were. They absolutely will show up as a side-dish on future meals at my table.

Here are the links. A subscription is required, but I find they $5 a month subscription well worth the cost.

https://cooking.nytimes.com/…/1023493-sheet-pan-fish…

https://cooking.nytimes.com/…/12667-braised-leeks-with…

FISH TIKKA

Ingredients

Yield: 4 servings

1½ pounds firm, white-fleshed fish (such as cod, basa or halibut, cut into chunks)

¼ cup olive oil or any neutral oil

2 tablespoons full-fat Greek yogurt

1 tablespoon garam masala

1 teaspoon Kashmiri or other red chile powder

1 teaspoon ginger paste or freshly grated ginger

1 teaspoon garlic paste or freshly grated garlic

1 teaspoon ground coriander

½ teaspoon ground turmeric

Fine sea salt

1 pound baby spinach (about 14 packed cups)

Directions

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.

LEEKS

Ingredients

Yield: 4 to 6 servings

6 leeks, not too thick if possible

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

½ cup dry white wine, like sauvignon blanc

1½ ounces Parmesan, freshly grated (⅓ cup)

Directions

Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.

Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.

Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.