Save to Pinterest The kitchen smelled like cumin and garlic when I pulled the baking dish from the oven, and my neighbor peeked over the fence to ask what I was making. I'd been craving something light but satisfying, something that felt like a vacation plate without the plane ticket. This cod came out tender, blanketed in a smoky tomato sauce that clung to every flake, and those toasted almonds on top added just enough crunch to make me pause between bites. It's become my Thursday night reset, the kind of dinner that tastes like effort but never feels like work.
I made this for my sister after she mentioned wanting to eat cleaner without giving up flavor. She's the type who gets bored with plain grilled fish, so I knew the tomato sauce and spiced almonds would win her over. We sat on the patio with lemon wedges and a bottle of cold Riesling, and she scraped her plate clean before asking for the recipe. That night, she texted me a photo of her own version with halibut instead of cod, and I realized I'd accidentally given her a new weeknight staple.
Ingredients
- Cod fillets: Look for fillets that are thick and opaque white, not translucent, they should smell like the ocean, not fishy.
- Diced tomatoes: A good canned tomato is your friend here, it breaks down into a silky sauce that cradles the fish without overpowering it.
- Tomato paste: This adds depth and a hint of sweetness, I learned to cook it with the garlic to unlock that rich, caramelized flavor.
- Smoked paprika: This is the secret warmth in the sauce, it gives the dish a subtle smokiness that makes people ask what spice you used.
- Sliced almonds: Toast them with spices and they transform into little flavor bombs that add texture and a nutty finish.
- Fresh ginger: Grating it into the rice while it cooks perfumes the whole pot, and every forkful has a gentle zing.
- Basmati rice: It stays fluffy and separate, never clumpy, and soaks up the tomato sauce perfectly.
- Fresh parsley: A handful of this at the end brightens everything and makes the plate look like you tried, even if you didn't.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) so it's ready when the cod is seasoned. This gives you time to get everything else moving without rushing.
- Start the Ginger Rice:
- Heat a teaspoon of olive oil in a medium saucepan and add the grated ginger, let it sizzle for a minute until your kitchen smells bright and warm. Stir in the rice to coat, then add water and salt, bring it to a boil, cover tightly, and reduce to the lowest simmer for 12 to 15 minutes.
- Build the Tomato Sauce:
- In a skillet over medium heat, warm a tablespoon of olive oil and cook the chopped onion until it softens and turns translucent, about 3 to 4 minutes. Add 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, let it simmer and thicken for 5 to 7 minutes.
- Prepare the Cod:
- Lightly oil a baking dish and spread the tomato sauce across the bottom in an even layer. Pat the cod fillets dry with paper towels, season both sides with salt and pepper, and nestle them into the sauce, then drizzle with a tablespoon of olive oil.
- Roast the Fish:
- Slide the baking dish into the oven and roast for 12 to 15 minutes, until the cod flakes easily when you press it gently with a fork. The edges should be opaque and the center should look just barely set.
- Toast the Spiced Almonds:
- While the cod roasts, heat a teaspoon of olive oil in a small skillet over medium heat and add the sliced almonds along with the coriander, cumin, paprika, and salt. Stir constantly for 2 to 3 minutes until the almonds turn golden and smell nutty, then transfer them to a plate to cool and crisp up.
- Plate and Serve:
- Fluff the ginger rice with a fork and divide it among four plates, top each mound with a piece of tomato roasted cod and spoon extra sauce over the fillets. Scatter the spiced almonds on top, sprinkle with fresh parsley, and tuck a lemon wedge on the side for squeezing.
Save to Pinterest The first time I served this, my friend who usually orders takeout on weeknights asked if I'd gotten it from a meal kit. When I told her it was just pantry staples and fresh fish, she looked at me like I'd revealed a magic trick. We ended up sitting at the table longer than usual, talking about how good food doesn't have to be complicated, and she left with the recipe scribbled on a napkin.
Choosing Your Fish
Cod is mild and forgiving, but you can swap it for halibut, haddock, or even sea bass if that's what looks best at the market. I've made this with tilapia when I was in a pinch, and it worked beautifully because the tomato sauce is bold enough to support a more delicate fish. Just make sure whatever you choose is firm enough to hold up to roasting, flaky fish like sole can fall apart in the sauce. Ask your fishmonger what's fresh that day and trust their recommendation, they'll steer you toward something that will make this dish shine.
Making It Your Own
I've added chopped olives and capers to the tomato sauce when I want a briny punch, and it turns the dish a little more Mediterranean. You can also stir a handful of spinach into the sauce during the last few minutes of simmering, it wilts down and adds color without changing the flavor. If you're not a fan of almonds, try toasted pine nuts or even sunflower seeds with the same spice blend, they'll give you that satisfying crunch. One time I didn't have fresh ginger for the rice, so I used a pinch of ground ginger and a squeeze of lime juice at the end, and it still tasted bright and aromatic.
Serving and Storing
This dish is best eaten right away while the almonds are still crunchy and the rice is warm, but leftovers reheat surprisingly well if you store everything separately. I keep the cod and sauce in one container and the rice in another, then gently warm the fish in a covered dish in the oven at 150°C (300°F) for about 10 minutes. The almonds lose their crunch if they sit in the fridge, so I toast a fresh batch or just sprinkle them on right before serving. A crisp green salad with lemon vinaigrette on the side makes it feel like a complete meal, and if you have any extra sauce, it's incredible tossed with pasta the next day.
- Store leftovers in airtight containers in the fridge for up to 2 days.
- Reheat fish gently to avoid drying it out, covered and low heat works best.
- Toast fresh almonds before serving leftovers so they stay crispy and flavorful.
Save to Pinterest This recipe has become one of those meals I make when I want to feel like I'm taking care of myself without spending hours in the kitchen. It's vibrant, satisfying, and always leaves me with an empty plate and a quiet sense of accomplishment.
Questions & Answers
- → Can I substitute cod with another type of fish?
Yes, any firm white fish works well in this dish. Try halibut, haddock, or sea bass as alternatives. Adjust cooking time based on the thickness of your fish fillets.
- → How do I know when the cod is fully cooked?
The 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 and no longer translucent in the center.
- → Can I make the tomato sauce ahead of time?
Absolutely. The tomato sauce can be prepared up to 2 days in advance and stored in the refrigerator. Simply reheat it before adding the fish and roasting.
- → What can I use instead of almonds if I have a nut allergy?
For a nut-free version, substitute the almonds with toasted pumpkin seeds or sunflower seeds. Season them with the same spices for similar crunch and flavor.
- → How should I store leftovers?
Store leftover cod, sauce, and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
- → Can this dish be made dairy-free?
Yes, this dish is naturally dairy-free as written. Just ensure all ingredients, particularly any store-bought components, don't contain hidden dairy products.