Pin It The smell of toasted almonds hitting hot olive oil is what brought my neighbor to the kitchen door that Thursday evening. She peeked in just as I was sliding the cod into the oven, and I realized I'd been humming without noticing. There's something about a dish that looks this vibrant in the pan—tomatoes bubbling around pale fish, spices darkening in a skillet—that makes cooking feel less like a task and more like a small celebration. I'd been trying to eat lighter without sacrificing flavor, and this recipe turned out to be exactly that kind of win.
I made this for my brother when he was trying to reset his eating habits after a long winter of takeout and stress. He'd told me he was tired of bland chicken and steamed vegetables, so I wanted to show him that healthy didn't have to mean boring. When he went back for seconds and asked if I'd write down the recipe, I knew I'd found something worth keeping. It's become my go-to whenever someone needs convincing that good food and good health aren't opposites.
Ingredients
- Cod fillets (about 150 g each), skinless: Cod is mild and forgiving, it doesn't overpower the sauce and cooks quickly without drying out if you watch the timer.
- Olive oil: Used throughout for sautéing and drizzling, it adds richness without heaviness and helps the spices bloom.
- Sea salt and black pepper: Simple seasoning that lets the fish shine while the sauce does the heavy lifting on flavor.
- Diced tomatoes (400 g can): The base of the sauce, providing acidity and body that mellows beautifully as it simmers.
- Tomato paste: Deepens the tomato flavor and thickens the sauce just enough to cling to the fish.
- Garlic cloves, minced: Two cloves give a warm, savory backbone without overwhelming the delicate fish.
- Small onion, finely chopped: Adds sweetness and structure to the sauce, especially once it softens in the oil.
- Smoked paprika: This is the secret to the sauce's depth, it brings a gentle smokiness that feels complex but isn't spicy.
- Ground cumin: Used in both the sauce and the almonds, it ties the dish together with earthy warmth.
- Dried oregano: A classic Mediterranean herb that makes the tomato sauce taste like it simmered all day.
- Chili flakes (optional): A pinch adds a whisper of heat, but you can skip it entirely if you're cooking for sensitive palates.
- Sliced almonds (40 g): Toasted with spices, they become crunchy, fragrant little bursts of texture that elevate every forkful.
- Ground coriander: Adds a citrusy, floral note to the almonds that balances the cumin beautifully.
- Basmati rice (200 g): Long grain and aromatic, it stays fluffy and light, perfect for soaking up the sauce.
- Fresh ginger, finely grated: Infuses the rice with a gentle zing that wakes up the whole plate without competing with the fish.
- Fresh parsley, chopped: Brightens the dish visually and adds a fresh, herbal finish.
- Lemon wedges: A squeeze at the table cuts through the richness and makes the flavors pop.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) so it's fully heated when the fish is ready to go in. This ensures even roasting and a perfectly tender result.
- Start the ginger rice:
- Heat 1 teaspoon olive oil in a medium saucepan over medium heat, add the grated ginger, and cook for about a minute until it smells bright and sharp. Stir in the rice to coat each grain, then add water and salt, bring it to a boil, reduce to a gentle simmer, cover tightly, and cook for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Let the rice rest:
- Remove the pan from heat and let it sit covered for 5 minutes, this step makes the grains fluffy instead of sticky. Fluff gently with a fork before serving.
- Build the tomato sauce:
- Heat 1 tablespoon olive oil in a skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes until it softens and turns translucent. Stir in the garlic and cook for another minute, then add the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if using, and let it simmer for 5 to 7 minutes until the sauce thickens slightly and the flavors meld together.
- Prepare the baking dish:
- Lightly oil a baking dish and spread the tomato sauce evenly across the bottom. This creates a flavorful bed for the fish and keeps it moist as it roasts.
- Season and arrange the cod:
- Pat the cod fillets dry with paper towels, season both sides with salt and pepper, and lay them over the sauce in a single layer. Drizzle with 1 tablespoon olive oil to help them brown lightly on top.
- Roast the fish:
- Slide the baking dish into the oven and roast for 12 to 15 minutes, checking at 12 minutes to see if the fish flakes easily with a fork. Don't overcook or the cod will turn rubbery.
- 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 for 2 to 3 minutes, stirring constantly, until the almonds are golden and smell incredible. Transfer them to a plate right away so they don't burn.
- Plate and serve:
- Divide the ginger rice among four plates, top each portion with a piece of tomato-roasted cod, and spoon some of the sauce over the top. Sprinkle the spiced almonds generously over each fillet, scatter fresh parsley on top, and serve with lemon wedges on the side for squeezing.
Pin It The first time I served this, my friend who claims she doesn't like fish cleaned her plate and asked what I'd done to make it taste so good. I think it's the combination of textures and the way the spices layer without shouting. It's one of those meals that feels nourishing in more ways than one, and I've started making it whenever I want to remind myself that taking care of my body doesn't have to feel like deprivation.
Choosing Your Fish
Cod is ideal here because it's firm enough to hold up in the oven and mild enough to let the sauce and almonds shine. If you can't find cod or it's out of season, try haddock, halibut, or even sea bass, just make sure the fillets are similar in thickness so they cook evenly. I've also used tilapia in a pinch, though it's a bit more delicate and can fall apart if you're not gentle when plating.
Making It Your Own
This recipe is flexible enough to adapt based on what you have or what you're craving. If you want more heat, double the chili flakes or add a finely chopped fresh chili to the sauce. For a creamier finish, stir a spoonful of Greek yogurt into the sauce just before serving. I've also swapped the almonds for toasted pine nuts or sunflower seeds when cooking for someone with a tree nut allergy, and it still delivered that crucial crunch.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, though the fish is best enjoyed fresh. To reheat, warm the cod gently in a covered dish in a low oven (around 160°C) to avoid drying it out, and refresh the almonds in a dry skillet for a minute to bring back their crunch. The rice reheats beautifully in the microwave with a splash of water to loosen it up.
- Store the spiced almonds separately if possible, they lose their crunch when mixed with moist components.
- Freeze the tomato sauce on its own for up to three months and use it as a head start on a weeknight.
- If you're meal prepping, cook the rice and sauce ahead but roast the fish fresh for the best texture.
Pin It This dish has become one of those reliable favorites that I turn to when I want something that feels special but doesn't ask too much of me. I hope it brings you the same kind of easy satisfaction it's brought to my table.
Recipe FAQs
- → Can I use a different type of fish instead of cod?
Yes, you can substitute cod with any firm white fish such as halibut, haddock, sea bass, or tilapia. Just ensure the fillets are similar in thickness for even cooking.
- → 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 no longer translucent.
- → 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 an airtight container in the refrigerator. Reheat gently before adding the fish.
- → What can I serve alongside this dish besides ginger rice?
This dish pairs beautifully with couscous, quinoa, roasted vegetables, steamed green beans, or a crisp mixed green salad with lemon vinaigrette.
- → How should I store leftovers?
Store leftover cod and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the microwave or oven to prevent the fish from drying out.
- → Can I make this dish spicier?
Yes, increase the chili flakes in the tomato sauce or add a pinch of cayenne pepper. You can also drizzle some harissa or hot sauce over the finished dish.
- → Are the spiced almonds essential to the dish?
While not essential, the spiced almonds add wonderful texture and nutty flavor. If you have a nut allergy, you can substitute with toasted pumpkin seeds or simply omit them.