Tomato-Roasted Cod With Spiced Almonds

The scent of smoked paprika hitting warm olive oil is what hooked me on this dish. I was trying to use up a can of tomatoes and some frozen cod on a Wednesday night, with no plan and even less energy. What came together in under an hour felt like something I'd order at a waterfront bistro. Now it's my go-to when I want to impress without the stress.

I made this for my sister after she started eating more fish, and she called it restaurant quality, which is high praise from someone who critiques everything. The almonds were her favorite part. She kept asking what the secret was, and I had to admit it was just toasting nuts with spices in a pan for three minutes. Sometimes the smallest touches make the biggest impression.

Ingredients

• Cod fillets (about 150 g each), skinless: Cod stays tender and flaky when roasted gently in sauce, and its mild flavor lets the spices shine without competing.
• Olive oil: Used throughout for sauteing, roasting, and toasting, it ties the Mediterranean flavors together with a fruity richness.
• Sea salt and black pepper: Simple seasoning on the fish before roasting ensures every layer has depth, not just the sauce.
• Diced tomatoes (400 g can): The backbone of the sauce, providing acidity and body that clings to the fish as it bakes.
• Tomato paste (2 tablespoons): Concentrates the tomato flavor and thickens the sauce so it doesn't get watery in the oven.
• Garlic cloves, minced: Two cloves give just enough punch without overpowering the delicate fish.
• Small onion, finely chopped: Builds a sweet, savory base that mellows as it simmers into the sauce.
• Smoked paprika (1 teaspoon): This is the magic ingredient, the smoky warmth that makes the whole dish feel complex and cozy.
• Ground cumin (1/2 teaspoon): Adds earthy depth to both the sauce and the almonds, creating a flavor thread that runs through the meal.
• Dried oregano (1/2 teaspoon): A whisper of herbaceousness that keeps the sauce feeling bright and Mediterranean.
• Chili flakes (1/4 teaspoon, optional): Just a pinch wakes up the sauce without making it spicy, though you can skip it for milder palates.
• Sliced almonds (40 g): Toasted with spices, they add crunch and a nutty richness that contrasts beautifully with the tender fish.
• Ground coriander (1/2 teaspoon): Lends a citrusy, floral note to the almonds that complements the tomato and ginger.
• Basmati rice (200 g): Long-grain and aromatic, it fluffs perfectly and doesn't clump, making it ideal for soaking up sauce.
• Fresh ginger, finely grated (1 tablespoon): Infuses the rice with a subtle zing that keeps the side dish from feeling plain or forgettable.
• Fresh parsley, chopped: A handful of green at the end adds color and a fresh, grassy contrast to the warm spices.
• Lemon wedges: A squeeze of citrus at the table brightens everything and cuts through the richness just right.

Instructions

Preheat and Prep:

Set your oven to 200 degrees Celsius (400 degrees Fahrenheit) so it's ready when the fish is. Gather your ingredients and tools, this moves quickly once you start.

Start the Ginger Rice:

Heat a teaspoon of olive oil in a medium saucepan over medium heat, then add the grated ginger and let it sizzle for a minute until your kitchen smells bright and spicy. Stir in the rice to coat, pour in the water and salt, bring it to a boil, then lower the heat, cover tightly, and let it simmer for 12 to 15 minutes until the liquid 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 and turns translucent. Add the minced garlic and cook for another minute, then stir in the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes, letting everything simmer together for 5 to 7 minutes until the sauce thickens slightly and smells incredible.

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, then nestle them into the sauce and drizzle with a tablespoon of olive oil.

Roast the Fish:

Slide the baking dish into the preheated oven and roast for 12 to 15 minutes, until the cod flakes easily when you nudge it with a fork. Don't overcook it or it will turn dry and rubbery.

Toast the Spiced Almonds:

While the fish roasts, heat a teaspoon of olive oil in a small skillet over medium heat, add the sliced almonds, coriander, cumin, paprika, and salt, and stir constantly for 2 to 3 minutes until the almonds turn golden and smell toasty. Transfer them to a plate immediately so they don't burn in the hot pan.

Fluff and Serve:

Once the rice has rested for 5 minutes off the heat, fluff it with a fork to separate the grains. Divide the ginger rice among four plates, top each with a piece of tomato-roasted cod and a generous spoonful of sauce, then sprinkle the spiced almonds over the top and finish with fresh parsley and a lemon wedge on the side.

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One night I served this with a crisp green salad and a chilled glass of Sauvignon Blanc, and my friend said it felt like vacation on a plate. She wasn't wrong. The combination of ginger, smoke, and citrus makes everything taste brighter, like you've been transported somewhere sunny and coastal. It's become the meal I make when I need to reset after a long week.

Choosing Your Fish

Cod is ideal because it holds its shape in the oven and has a mild, sweet flavor that doesn't fight with the spices. If you can't find cod, halibut, haddock, or any firm white fish will work just as well. I once used tilapia in a pinch and it was delicious, though it cooked a few minutes faster. Just make sure the fillets are about the same size so they cook evenly, and avoid anything too delicate like sole, which will fall apart in the sauce.

Making It Your Own

This recipe is forgiving and loves a little improvisation. If you like heat, double the chili flakes or add a diced fresh chili to the sauce. I've stirred in a handful of spinach during the last few minutes of roasting, and it wilted perfectly into the tomatoes. You could also swap the almonds for pine nuts or pistachios, or leave them out entirely if you have a nut allergy, the dish is still wonderful without them.

Storing and Reheating

Leftovers keep beautifully in the fridge for up to two days, stored in an airtight container with the fish, sauce, and rice separated if possible. Reheat the fish gently in a low oven or microwave so it doesn't dry out, and warm the rice with a splash of water to bring back its fluffiness. The spiced almonds lose their crunch if stored with the fish, so keep them separate and sprinkle them on just before serving.

• Make the tomato sauce a day ahead and store it in the fridge, it tastes even better the next day.
• Toast extra almonds and keep them in a jar for salads, yogurt, or snacking throughout the week.
• Freeze any leftover ginger rice in portions for quick side dishes later, it reheats perfectly in the microwave.

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This is the kind of meal that feels like a gift to yourself, nourishing and bright without any fuss. I hope it becomes a weeknight favorite in your kitchen too.

Recipe FAQs

→ Can I use frozen cod fillets for this dish?

Yes, you can use frozen cod fillets. Make sure to thaw them completely in the refrigerator overnight and pat them very dry with paper towels before seasoning to ensure proper roasting and prevent excess moisture in the sauce.

→ What other white fish can I substitute for cod?

Halibut, haddock, sea bass, or tilapia work wonderfully as alternatives. Choose any firm white fish that holds its shape during baking. Adjust cooking time slightly based on fillet thickness.

→ 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 and roasting.

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

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 separate into large, moist flakes. Avoid overcooking to prevent dryness.

→ Can I toast the almonds in the oven instead of on the stovetop?

Yes, spread the seasoned almonds on a small baking sheet and toast at 180°C (350°F) for 5-7 minutes, stirring halfway through, until golden and fragrant. Watch carefully to prevent burning.

→ What wine pairs best with this Mediterranean cod dish?

A crisp, dry white wine like Sauvignon Blanc, Albariño, or Riesling complements the bright tomato sauce and delicate fish beautifully. The wine's acidity cuts through the richness while enhancing the spiced almonds.