Fish in Yogurt Marinade
on Sep 06, 2020, Updated Jan 18, 2025
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Marinating fish in yogurt gives it a little bit of tang and a lot of tenderness. And great flavor comes from the seasonings: lemon, garlic, oregano, cumin, and a bit of allspice.
Marinating fish in yogurt makes it tender, tangy and moist. Yogurt really prevents fish and other proteins from drying out, a common worry when making fish at home. And wait til you see what great flavor comes from the Mediterranean seasonings: lemon, garlic, oregano, cumin, and a bit of allspice.
Marinate the fish for up to an hour in the fridge if you have the time, but even if you skip that step, you’ll still get a great-tasting dish. The whole thing comes together in 15 minutes if you’re in a rush. I used cod, but you can use any tender, flaky, mild white fish, from perch to tilapia to halibut.
Table of Contents
Marinating fish in yogurt gives it a little bit of tang, and a lot of tenderness. And great flavor comes from the seasonings, lemon, garlic, oregano, cumin, and a bit of allspice.
Getting Kids to Try Fish
Yeah, yeah, kids and fish. I know. It’s tough. Getting your kids to even try fish can be very, very tricky. And the truth is, you don’t ever know for sure what’s going to appeal – and the landscape changes. But just keep trying, and change things up. This particular fish was inhaled by my younger son when he was a little person, which didn’t mean he loved it the next time I made it.
Parents are always looking for tips on getting their kids to try new foods. Seriously, one of the best tips I know? Put it out when they are HUNGRY. My kids have tried and liked more new things out of sheer hunger than anything smart I could have thought of.
If you can get your kid to be part of the fish-making, maybe that will help. The kids can measure the herbs and spices, and if they are old enough, slice the scallions. You might think about a kid-safe knife; a knife of one’s own does wonders in terms of inspiring little sous chefs.
Ingredients
- Cod filets – Try another mild, flaky white fish if you like, like halibut, perch, scrod, tilapia or halibut.
- Greek yogurt – I prefer plain Greek yogurt for its soft flavor and creaminess. You can use low fat yogurt or full fat.
- Lemon – Freshly squeezed lemon juice adds a nice bright flavor. Be sure to zest the lemon before juicing.
- Finely minced garlic
- Fresh oregano
- Cumin and allspice – Gently earthy spices.
- Olive oil
- Scallions
How to Make Yogurt-Marinated Fish
- Marinate the fish: In a shallow baking dish, combine the yogurt, lemon zest and juice, garlic, oregano, cumin, allspice, salt, and pepper. Place the fish filets in the marinade, cover, and refrigerate for 1 hour, if possible.
- Sauté the scallions: Preheat the oven to 450 degrees. Heat a large ovenproof skillet over medium-high heat and add the oil. Sauté the scallions for 1 minute.
- Bake the cod: Move the scallions to one side and add the fish fillets. Season the fish with salt and pepper, then transfer the skillet to the oven. Bake for about 10 minutes, until the fish flakes easily. Serve the fish with the scallions spooned over.
What to Serve With Fish in Yogurt Marinade
More Fish Recipes
- 5-Ingredient Honey Ginger Salmon
- Cod with Simplest Fresh Herb Sauce
- Greek Fish Tacos
- Salmon with Chimichurri Sauce
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Fish in Yogurt Marinade
Ingredients
- 1 cup plain Greek yogurt
- Finely grated zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon finely minced garlic
- 3 tablespoons fresh oregano leaves (chopped)
- 1 teaspoon ground cumin
- ¼ teaspoon ground allspice
- ½ teaspoon coarse or kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (plus more to taste)
- 4 (6- to 8-ounce) cod filets
- 1 tablespoon olive oil
- 8 scallions (trimmed and sliced; both white and green parts)
Instructions
- In a shallow baking dish, combine the yogurt, lemon zest and juice, garlic, oregano, cumin, allspice, salt, and pepper. Place the fish filets in the marinade, cover with plastic wrap, and place in the fridge for an hour, if possible.
- Preheat the oven to 450 F. Heat a large ovenproof skillet over medium-high heat and add the oil and the scallions. Sauté the scallions for 1 minute, then shove them to one side and add the fish fillets. Season the fish with salt and pepper, then transfer the skillet to the oven. Bake for about 10 minutes, until the fish flakes easily. Serve the fish with the scallions spooned over.
My husband is not a fish lover but has been eating more due to high cholesterol. His comment to me after making this was that we need to make fish this way every time – he loved it. I love fish and this was a nice change to how we normally prepare it.