Tomato-Roasted Cod With Spiced Almonds

I was sorting through my spice drawer one rainy Tuesday when I found a half-used jar of smoked paprika I'd completely forgotten about. That rediscovery sparked this entire dish. I had cod thawing in the fridge and a can of tomatoes in the pantry, and within an hour, I'd created something that tasted like it belonged in a coastal bistro. The almonds were a last-minute addition because I needed crunch, and now I can't imagine this recipe without them.

The first time I served this to friends, they kept asking what restaurant I'd ordered from. When I told them I'd made it myself, one of them actually laughed in disbelief. That moment made me realize how much we underestimate what we can pull off in our own kitchens with a few good ingredients and a little confidence. Now it's my go-to when I want to impress without spending all day cooking.

Ingredients

• Cod fillets: Choose skinless fillets about 150 g each for even cooking, and make sure they're patted completely dry so they sear nicely in the sauce.
• Diced tomatoes: Use good-quality canned tomatoes because they form the backbone of the sauce, and their sweetness balances the spices perfectly.
• Smoked paprika: This is what gives the dish its deep, slightly smoky warmth, so don't skip it or substitute with regular paprika.
• Sliced almonds: Toast them just until golden and fragrant, because that's when they release their oils and turn wonderfully crispy.
• Fresh ginger: Grate it finely so it dissolves into the rice, infusing every grain with a subtle heat that complements the cod.
• Basmati rice: Its light, fluffy texture and natural aroma make it the ideal base for soaking up the rich tomato sauce.
• Garlic cloves: Mince them small and cook just until fragrant, not browned, to avoid bitterness in the sauce.
• Fresh parsley: Chop it at the last minute and sprinkle it on top for a burst of color and freshness that cuts through the richness.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) so it's ready when you need it. Gather all your ingredients and tools so you can move smoothly through each step without hunting for anything mid-recipe.

Start the Ginger Rice:

Heat 1 teaspoon olive oil in a medium saucepan over medium heat, add the grated ginger, and let it sizzle for about a minute until your kitchen smells amazing. Stir in the rice to coat each grain, then add water and salt, bring it to a boil, reduce to a gentle simmer, cover, and let it cook undisturbed for 12 to 15 minutes.

Build the Tomato Sauce:

In a skillet, warm 1 tablespoon olive oil over medium heat, add the chopped onion, and cook until it softens and turns translucent, about 3 to 4 minutes. Toss in the minced garlic and cook for another minute, then stir in the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if you like heat, letting everything simmer for 5 to 7 minutes until the sauce thickens slightly.

Prepare the Cod:

Lightly oil a baking dish and spread the tomato sauce evenly across the bottom. Pat the cod fillets dry with paper towels, season both sides with salt and pepper, nestle them into the sauce, and drizzle with 1 tablespoon olive oil.

Roast the Fish:

Slide the baking dish into the preheated oven and roast for 12 to 15 minutes, checking around the 12-minute mark to see if the fish flakes easily with a fork. The fillets should look opaque and just barely firm to the touch.

Toast the Spiced Almonds:

While the cod roasts, heat 1 teaspoon olive oil in a small skillet over medium heat, add the sliced almonds along with coriander, cumin, paprika, and salt, and stir constantly for 2 to 3 minutes until they're golden and smell nutty. Transfer them to a plate immediately so they don't burn in the residual heat.

Fluff and Plate:

Remove the rice from heat and let it sit covered for 5 minutes, then fluff it gently with a fork. Divide the ginger rice among four plates, top each with a piece of tomato-roasted cod, spoon extra sauce over the fillets, and scatter the spiced almonds on top with a sprinkle of fresh parsley and lemon wedges on the side.

Save

One evening, my partner came home exhausted and I served this with a glass of cold Sauvignon Blanc. He took one bite, closed his eyes, and said it tasted like vacation. That's when I realized food doesn't have to be complicated to transport you somewhere better. Sometimes it just needs to be bright, flavorful, and made with a little care.

Choosing Your Fish

Cod works beautifully here because it's mild and flaky, but I've also made this with halibut, haddock, and even tilapia when that's what I had on hand. The key is choosing a firm white fish that won't fall apart in the sauce. If your fillets are thicker than 150 g, add a few extra minutes to the roasting time and check for doneness with a fork. I learned this the hard way when I used thicker pieces and ended up with a raw center the first time.

Adjusting the Heat

The chili flakes are optional, but I almost always add them because I love a little warmth against the sweetness of the tomatoes. If you're cooking for kids or anyone sensitive to spice, leave them out entirely. You can also serve extra chili flakes on the side so everyone can customize their own plate. I keep a small dish of Aleppo pepper at the table for this exact reason, and it makes everyone feel like they're in control of their meal.

Storing and Reheating

Leftovers keep well in the fridge for up to two days, though the almonds will lose some of their crunch once they're mixed with the sauce. I store the rice, cod, and almonds separately if I can, then reassemble everything when I reheat. Warm the rice and fish gently in the microwave or oven, and toast fresh almonds if you want that crispy contrast back.

• Store components separately to maintain the best texture in each element.
• Reheat the fish gently to avoid drying it out or making it rubbery.
• Consider making a double batch of the spiced almonds because they're great sprinkled on salads and grain bowls too.

Save

This dish has become my answer to the question of what healthy eating actually looks like in real life. It's vibrant, satisfying, and proof that you don't need butter or cream to make something feel special.

Recipe FAQs

→ Can I use frozen cod fillets?

Yes, you can use frozen cod fillets. Make sure to thaw them completely and pat them thoroughly dry before seasoning and roasting to ensure proper cooking and prevent excess moisture in the dish.

→ What other fish can I substitute for cod?

Any firm white fish works well in this dish. Try halibut, haddock, sea bass, or tilapia. Adjust cooking time slightly based on the thickness of the fillets to ensure they cook through without drying out.

→ Can I make this dish spicier?

Absolutely! Increase the chili flakes in the tomato sauce or add a diced fresh chili pepper. You can also include cayenne pepper in the spiced almond mixture for extra heat throughout the dish.

→ How do I know when the cod is fully cooked?

Cod is done when it reaches an internal temperature of 63°C (145°F) and flakes easily with a fork. The flesh should be opaque throughout and separate into large, moist flakes. Avoid overcooking to prevent dryness.

→ Can I prepare any components ahead of time?

Yes, the tomato sauce can be made up to 2 days in advance and refrigerated. The spiced almonds can also be toasted ahead and stored in an airtight container. Cook the fish and rice fresh for best results.

→ What wine pairs best with this dish?

A dry Riesling or Sauvignon Blanc complements the tomato sauce and fish beautifully. The wine's acidity balances the richness of the dish while the fruity notes enhance the spiced almonds and aromatic ginger rice.