Tomato-Roasted Cod With Spiced Almonds (Printable Version)

Tender cod in tomato sauce with spiced almonds over ginger rice. Healthy Mediterranean dish under 500 calories.

# What You'll Need:

→ Fish & Marinade

01 - 4 cod fillets (about 5.3 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper

→ Tomato Sauce

05 - 14 oz canned diced tomatoes
06 - 2 tablespoons tomato paste
07 - 2 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon chili flakes (optional)
13 - 1 tablespoon olive oil

→ Spiced Almonds

14 - 1/3 cup sliced almonds
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon smoked paprika
18 - 1/4 teaspoon sea salt
19 - 1 teaspoon olive oil

→ Ginger Rice

20 - 1 cup basmati rice
21 - 1 1/2 cups water
22 - 1 tablespoon fresh ginger, finely grated
23 - 1/2 teaspoon salt
24 - 1 teaspoon olive oil

→ Garnish

25 - 2 tablespoons fresh parsley, chopped
26 - Lemon wedges

# Directions:

01 - Preheat oven to 400°F.
02 - In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add ginger and cook for 1 minute until fragrant. Add rice and stir to coat with oil. Pour in water and salt, bring to a boil, reduce to simmer, cover, and cook for 12-15 minutes until tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add minced garlic and cook 1 minute longer. Stir in diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes. Simmer for 5-7 minutes until slightly thickened.
04 - Lightly oil a baking dish and spread tomato sauce across the bottom. Pat cod fillets dry with paper towels and season with salt and pepper. Arrange fillets over sauce and drizzle with 1 tablespoon olive oil.
05 - Place baking dish in preheated oven and roast for 12-15 minutes, or until cod flakes easily with a fork.
06 - While cod roasts, heat 1 teaspoon olive oil in a small skillet over medium heat. Add almonds, coriander, cumin, paprika, and salt. Toast while stirring frequently for 2-3 minutes until almonds are golden and fragrant. Transfer to a plate to cool.
07 - Divide ginger rice among serving plates. Top each portion with tomato-roasted cod fillet and spoon sauce over. Sprinkle with toasted spiced almonds and garnish with fresh parsley and lemon wedges.

# Expert Tips:

01 -
  • The spiced almonds add a textured surprise that turns simple roasted fish into something restaurant worthy.
  • Everything comes together in under an hour, yet it feels like you've been cooking all day.
  • The ginger rice soaks up the tomato sauce beautifully, making every forkful complete.
  • It's light enough to feel healthy but satisfying enough that no one leaves the table hungry.
02 -
  • Pat the cod fillets completely dry before seasoning, any moisture will steam the fish instead of letting it roast properly.
  • Don't skip toasting the almonds, those few minutes transform them from bland to addictive.
  • Let the rice rest covered for five minutes after cooking, it finishes steaming and becomes perfectly fluffy.
  • If your tomato sauce looks too thick, add a splash of water or vegetable broth to loosen it up.
03 -
  • Toast extra almonds and keep them in a jar, they're perfect sprinkled over salads, roasted vegetables, or even morning yogurt.
  • Use a fork to fluff the rice instead of a spoon, it keeps the grains separate and light.
  • Taste the tomato sauce before adding the fish and adjust the seasoning, a pinch more salt or a dash of honey can balance the acidity beautifully.
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