Tomato-Roasted Cod With Spiced Almonds

The smell of smoked paprika hitting warm tomatoes is what pulled me back into the kitchen that evening. I'd been avoiding fish for weeks, convinced I'd overcook it again, but something about the simplicity of roasting cod in a bright, spiced sauce felt forgiving. The almonds were a last-minute idea, a way to add texture without fuss. When I pulled the dish from the oven, the fillets were perfectly tender, the sauce clinging to them like a blanket, and I realized I'd been overthinking it all along.

I made this for a friend who was convinced she didn't like fish unless it was battered and fried. She took one bite of the cod with the ginger rice and asked for the recipe before she even finished her plate. The combination of the tangy tomato sauce and the subtle heat from the cumin seemed to change her mind entirely. We ended up talking late into the night, the empty plates sitting between us, and she admitted she'd been missing out on something simple and good. That's the thing about this dish, it doesn't try too hard, and that's exactly why it works.

Ingredients

• Cod fillets: Use skinless fillets about 150 grams each so they cook evenly and stay tender, patting them dry before seasoning helps them brown lightly in the sauce.
• Diced tomatoes: A 400-gram can provides the base for the sauce, and using good quality canned tomatoes makes a noticeable difference in brightness and flavor.
• Tomato paste: Just two tablespoons thickens the sauce and deepens the tomato flavor without making it too heavy.
• Smoked paprika: This spice brings a gentle smokiness that ties the whole dish together, don't skip it or substitute sweet paprika.
• Sliced almonds: Toasted with spices, they add crunch and a nutty warmth that contrasts beautifully with the soft fish.
• Fresh ginger: Finely grated and cooked with the rice, it infuses every grain with a subtle, aromatic heat.
• Basmati rice: Light and fluffy, it soaks up the sauce and balances the richness of the cod.
• Garlic and onion: These aromatics form the savory backbone of the tomato sauce, cooked until soft and fragrant.
• Ground cumin and coriander: Used in both the sauce and the almonds, they add an earthy, warming spice that feels Mediterranean and comforting.
• Fresh parsley and lemon: A handful of chopped parsley and a squeeze of lemon at the end brighten everything and lift the flavors.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Start the ginger rice:

Heat a teaspoon of olive oil in a medium saucepan over medium heat, add the grated ginger, and cook for about a minute until it smells sharp and fragrant. Stir in the rice to coat, then pour in the water and salt, bring it to a boil, reduce to a simmer, cover tightly, and let it cook for 12 to 15 minutes until the water is absorbed and the rice is tender.

Make the tomato sauce:

While the rice cooks, heat a tablespoon of olive oil in a skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes until it softens. Stir in the minced garlic and cook for another minute, then add the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if you like heat, and simmer for 5 to 7 minutes until the sauce thickens slightly and smells rich.

Prepare the cod:

Preheat your oven to 200 degrees Celsius, 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 a tablespoon of olive oil.

Roast the fish:

Slide the baking dish into the oven and roast for 12 to 15 minutes, until the fish flakes easily when you press it gently with a fork. The sauce will bubble around the edges and the cod will turn opaque and tender.

Toast the spiced almonds:

While the cod roasts, heat a teaspoon of olive oil in a small skillet over medium heat, add the sliced almonds, coriander, cumin, paprika, and salt, and toast them, stirring often, for 2 to 3 minutes until they're golden and smell warm and nutty. Transfer them to a plate immediately so they don't burn.

Serve:

Fluff the ginger rice with a fork and divide it among four plates, top each with a cod fillet and spoon some of the tomato sauce over it. Sprinkle the spiced almonds on top, scatter fresh parsley over everything, and serve with lemon wedges on the side for squeezing.

Save

There was a night when I served this to my dad, who usually drowns everything in hot sauce and rarely comments on meals. He finished his plate quietly, then looked up and said the ginger rice was the best part, which for him is high praise. I think it was the way the rice carried the tomato sauce and the spiced almonds in every forkful, nothing competing, just balancing. That's when I knew this recipe was a keeper, not because it was fancy, but because it made someone pause and notice.

Choosing Your Fish

Cod is forgiving and widely available, but if you can't find it or want to try something different, haddock, halibut, or even tilapia work beautifully here. The key is choosing a firm white fish that won't fall apart when it roasts in the sauce. I've also used sea bass when it was on sale, and it turned out even more delicate and sweet. Just make sure the fillets are roughly the same thickness so they cook at the same rate, and resist the urge to flip them halfway through, the sauce does all the work.

Making It Ahead

You can prepare the tomato sauce up to two days in advance and store it in the fridge, which actually deepens the flavors as the spices settle in. The ginger rice also reheats well if you add a splash of water and warm it gently in a covered pan. I don't recommend roasting the fish ahead of time because it dries out quickly once cooled, but everything else can be prepped so all you have to do is assemble and bake when you're ready. The spiced almonds keep their crunch for a day or two in an airtight container, just don't add them until serving.

Pairing and Serving Ideas

This dish feels complete on its own, but I've served it alongside a simple arugula salad dressed with lemon and olive oil, and the peppery greens cut through the richness perfectly. A glass of chilled Sauvignon Blanc or a dry Riesling complements the tomato and spice without overpowering the delicate fish. If you want to make it heartier, roasted zucchini or sautéed spinach with garlic are easy, light additions that don't steal the spotlight.

• Serve with crusty bread to soak up the extra tomato sauce if you're feeling indulgent.
• For a low-carb version, swap the rice for cauliflower rice and adjust the ginger to taste.
• Leftovers reheat surprisingly well if you cover them tightly and warm gently in a low oven.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

There's something quietly satisfying about a dish that looks like you spent hours on it but really just asked you to show up and pay attention for 45 minutes. This one has earned its place in my regular rotation, and I hope it does the same for you.

Recipe Questions & Answers

→ Can I use a different type of fish instead of cod?

Yes, you can substitute cod with any firm white fish such as haddock, halibut, tilapia, or sea bass. Adjust cooking time based on the thickness of the fillets to ensure they cook through properly.

→ 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 white throughout, typically after 12-15 minutes of roasting.

→ 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 for roasting.

→ What can I substitute for almonds if I have a nut allergy?

For a nut-free version, try using toasted sunflower seeds or pumpkin seeds (pepitas) with the same spice blend. They provide a similar crunch and pair beautifully with the tomato sauce.

→ 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 prevent drying out.

→ Can I make this dish spicier?

Yes, increase the chili flakes in the tomato sauce or add fresh chopped chili peppers. You can also add cayenne pepper to the spiced almond mixture for extra heat throughout the dish.