Tomato-Roasted Cod With Spiced Almonds

I was standing at the fish counter on a Tuesday evening, staring at the cod fillets and wondering how to make them interesting without frying or covering them in breadcrumbs. The fishmonger mentioned roasting them in tomato sauce, and something clicked. I grabbed canned tomatoes, some spices I already had at home, and a small bag of almonds on impulse. That night, the combination of tender fish, warm spiced sauce, and crunchy toasted nuts became one of those accidental wins that I've been making ever since.

The first time I served this to friends, I worried the flavors might be too simple. But watching them scoop up every bit of sauce with the ginger rice and fight over the last spiced almonds told me everything I needed to know. One friend even texted me the next day asking for the recipe, which never happens. It's become my go-to when I want to impress without spending the whole evening in the kitchen.

Ingredients

• Cod fillets: Choose skinless fillets around 150 g each so they cook evenly and stay moist, not rubbery.
• Diced tomatoes: The base of the sauce, providing sweetness and acidity that balances the spices perfectly.
• Tomato paste: Adds depth and richness, turning a simple tomato sauce into something that clings to the fish.
• Garlic and onion: The aromatic foundation that makes your kitchen smell like a real meal is happening.
• Smoked paprika: Brings a gentle smokiness that makes the dish taste more complex than it actually is.
• Ground cumin: Earthy and warm, it ties the tomato sauce and spiced almonds together.
• Dried oregano: A hint of Mediterranean character that feels familiar and comforting.
• Chili flakes: Optional but worth it if you like a little heat creeping up at the end of each bite.
• Sliced almonds: Toast them with spices and they become the crunchy, nutty contrast that elevates the whole plate.
• Ground coriander: Adds a citrusy note to the almonds that brightens everything.
• Basmati rice: Light and fluffy, it soaks up the sauce without getting mushy.
• Fresh ginger: Grated into the rice, it adds a zingy freshness that cuts through the richness of the tomato sauce.
• Fresh parsley: A handful of green at the end makes the dish look alive and adds a clean, herbal finish.
• Lemon wedges: A squeeze of lemon just before eating wakes up every flavor on the plate.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) so it's ready when the fish is prepped. This gives you time to get everything else moving without rushing.

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 a minute until your kitchen smells bright and spicy. Stir in the rice to coat it in the ginger oil, then pour in the water and salt, bring it to a boil, reduce to a simmer, cover tightly, and cook for 12 to 15 minutes until the water is absorbed and the rice is tender.

Make the Tomato Sauce:

While the rice simmers, heat 1 tablespoon olive oil in a skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes until soft and translucent. 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 using, letting it all simmer together for 5 to 7 minutes until the sauce thickens slightly and the flavors meld.

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, arrange them over 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 at 12 minutes, until the fish flakes easily with a fork and is just opaque in the center. Overcooked cod turns rubbery, so watch it closely.

Toast the Spiced Almonds:

While the cod roasts, heat 1 teaspoon olive oil in a small skillet over medium heat, add the sliced almonds, coriander, cumin, paprika, and salt, and toast, stirring constantly, for 2 to 3 minutes until the almonds are golden and smell toasted and fragrant. Transfer to a plate immediately so they don't burn.

Assemble and Serve:

Fluff the ginger rice with a fork and divide it among four plates. Top each portion with a piece of tomato-roasted cod, spoon extra sauce over each fillet, sprinkle generously with the spiced almonds, and finish with chopped parsley and a lemon wedge on the side.

Save

There was one evening when I made this after a long day and realized halfway through that I'd forgotten to buy parsley. I threw on some chopped cilantro instead, and it worked just as well. That small mistake reminded me that recipes are guides, not rules, and that the best meals happen when you trust your instincts and work with what you have.

Choosing Your Fish

Cod is mild and forgiving, but if you can't find it or want to try something else, haddock, halibut, or even tilapia work beautifully in this recipe. Just make sure the fillets are similar in size so they cook evenly. Thicker fillets might need an extra minute or two in the oven, while thinner ones could be done in 10 minutes. Press gently on the thickest part of the fish with your finger, if it flakes easily and looks opaque, it's ready.

Making It Your Own

This dish is flexible enough to handle your mood and your pantry. If you want more heat, double the chili flakes or add a pinch of cayenne to the tomato sauce. For a richer sauce, stir in a tablespoon of cream or a knob of butter at the end. If you're not a fan of almonds, try toasted pine nuts or sunflower seeds with the same spices. The ginger rice can be swapped for plain basmati, jasmine, or even couscous if you're short on time.

Serving and Pairing

I like to serve this with a simple green salad dressed in lemon and olive oil, or roasted vegetables like zucchini and bell peppers if I have them on hand. The bright acidity of the tomato sauce pairs beautifully with a crisp white wine, a dry Riesling or Sauvignon Blanc is perfect, but sparkling water with a squeeze of lemon works just as well if you're keeping it light.

• Add a side of crusty bread to soak up every drop of sauce.
• Leftovers reheat gently in a covered dish in the oven at 160°C for about 10 minutes.
• If you're meal prepping, store the rice, fish, and almonds separately so the almonds stay crunchy.

Save

This is the kind of meal that feels special without any fuss, just good ingredients cooked simply and served with care. I hope it becomes one of those recipes you turn to when you want something nourishing, flavorful, and ready in less time than it takes to decide on takeout.

Recipe Questions & Answers

→ Can I use a different type of fish?

Yes, you can substitute cod with any firm white fish such as halibut, haddock, or sea bass. Adjust cooking time based on fillet thickness.

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

The cod is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should be opaque and tender.

→ Can I make this dish ahead of time?

The tomato sauce can be prepared up to 2 days in advance and refrigerated. Cook the fish and rice fresh for best texture and flavor.

→ What can I serve alongside this dish?

A crisp green salad, roasted vegetables, or steamed greens complement this meal perfectly. The dish pairs well with dry white wines like Riesling or Sauvignon Blanc.

→ How should I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to prevent the fish from drying out.

→ Can I adjust the spice level?

Absolutely. Increase chili flakes for more heat, or omit them entirely for a milder version. Adjust the smoked paprika and cumin to your taste preference.