Save to Pinterest My neighbor handed me a bag of almonds and a jar of smoked paprika one afternoon, insisting I try something different with fish. I was skeptical at first, but that evening I roasted cod over a bubbling tomato base and scattered those warm, toasted almonds on top. The kitchen smelled like a spice market, and every bite had this perfect balance of tender fish, tangy sauce, and that unexpected crunch. Now it's the dish I make when I want something impressive without spending hours at the stove.
I made this for a small dinner party last spring, and one guest kept asking what the secret ingredient was. She couldn't believe it was just cumin and coriander on the almonds. The ginger rice was gone before I could even offer seconds. By the end of the night, three people had taken photos of their plates, and I realized this dish photographs as well as it tastes.
Ingredients
- Cod fillets: Choose skinless pieces that are thick and evenly sized so they cook at the same rate, avoid thin tail ends that dry out quickly.
- Diced tomatoes: Canned tomatoes are your friend here, they're consistent and deeply flavored, I always keep a few tins in the pantry.
- Tomato paste: This thickens the sauce and adds a concentrated sweetness that balances the acidity.
- Smoked paprika: It gives the sauce a gentle smokiness without overwhelming the delicate fish.
- Sliced almonds: They toast faster than whole almonds and distribute more evenly over each serving.
- Ground coriander and cumin: These warm spices coat the almonds and echo the flavors in the tomato sauce.
- Basmati rice: Long grain rice stays fluffy and separate, perfect for soaking up sauce without turning mushy.
- Fresh ginger: Grating it finely releases its oils and infuses the rice with a bright, zesty warmth.
- Fresh parsley: A handful of chopped parsley at the end brightens everything and adds a pop of color.
- Lemon wedges: A squeeze of lemon over the finished dish lifts all the flavors and cuts through the richness.
Instructions
- Preheat and prep:
- Set your oven to 200°C so it's fully heated by the time the sauce is ready. Gather all your ingredients and give the cod fillets a gentle pat with paper towels to remove excess moisture.
- Start the ginger rice:
- Heat a teaspoon of olive oil in a medium saucepan, add the grated ginger, and let it sizzle for a minute until your kitchen smells bright and spicy. Stir in the rice, coat it in the gingery oil, then pour in the water and salt, bring it to a boil, cover tightly, and lower the heat to a gentle simmer for 12 to 15 minutes.
- Build the tomato sauce:
- While the rice cooks, heat a tablespoon of olive oil in a skillet, add the chopped onion, and cook until it softens and turns translucent. Stir in the minced garlic for a minute, then add the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if you like a little heat, and let it 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. Season the cod fillets with salt and pepper, nestle them into the sauce, and drizzle a tablespoon of olive oil over the top.
- Roast the fish:
- Slide the baking dish into the oven and roast for 12 to 15 minutes, the cod is done when it flakes easily with a fork and turns opaque all the way through. Keep an eye on it so it stays tender and doesn't dry out.
- Toast the spiced almonds:
- While the cod roasts, heat a teaspoon of olive oil in a small skillet, add the sliced almonds, coriander, cumin, paprika, and salt, and toast them over medium heat, stirring constantly, until they turn golden and smell nutty and fragrant, about 2 to 3 minutes. Transfer them 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 cod fillet, spoon some of the tomato sauce over the fish, scatter the warm spiced almonds on top, and finish with a sprinkle of fresh parsley and a lemon wedge on the side.
Save to Pinterest The first time I plated this dish, I realized it wasn't just dinner, it was a moment. My partner looked up from his plate and said it tasted like something we'd order on vacation. That's when I understood that a handful of spices and a little care can turn a weeknight meal into a memory you want to recreate over and over.
Choosing the Right Fish
Cod is forgiving and mild, but if you can't find it, halibut or haddock work beautifully too. I've even used tilapia in a pinch, though it's a bit more delicate and cooks faster. Whatever you choose, look for firm, thick fillets that won't fall apart in the sauce. Fresh is ideal, but good quality frozen fish, thawed gently in the fridge overnight, does the job just as well.
Make It Your Own
I've swapped the almonds for cashews when that's what I had on hand, and they brought a buttery richness that was just as good. If you love heat, double the chili flakes or add a pinch of cayenne to the almond spice mix. For a more Mediterranean vibe, toss a handful of sliced olives or capers into the tomato sauce. The recipe is flexible, so trust your instincts and use what makes you happy.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days. I reheat individual portions gently in a covered skillet over low heat with a splash of water to keep the fish moist. The rice can be microwaved with a damp paper towel over the top to prevent it from drying out. The almonds lose a bit of their crunch after storing, so if you want that fresh toasted texture, make a small fresh batch when you reheat.
- Store the fish, sauce, rice, and almonds in separate containers if possible.
- Reheat gently to avoid overcooking the cod.
- A fresh squeeze of lemon before serving brings everything back to life.
Save to Pinterest This dish has become one of those recipes I reach for when I want to feel like I'm taking care of someone, including myself. It's proof that healthy food doesn't have to be boring, and that a little crunch and spice can turn a simple fillet into something worth savoring.
Recipe FAQs
- → Can I substitute cod with another type of fish?
Yes, you can use any firm white fish such as haddock, halibut, or sea bass. Adjust cooking time slightly based on the thickness of the fillets to ensure the fish flakes easily with a fork.
- → 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 firm to the touch, not translucent or mushy.
- → Can I make the tomato sauce ahead of time?
Absolutely! Prepare the tomato sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently before adding the cod fillets for 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 a similar crunchy, flavorful topping.
- → 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 in the oven or microwave, adding a splash of water to the rice to prevent drying out.
- → Can I make this dish spicier?
Yes, increase the amount of chili flakes in the tomato sauce or add a pinch of cayenne pepper. You can also serve the dish with hot sauce or fresh chili slices on the side for extra heat.