Tomato-Roasted Cod Spiced Almonds

Last Tuesday found me staring at four beautiful cod fillets from the fishmonger, wondering how to make them sing without drowning them in heavy cream. The tomatoes on my counter were practically begging to be used, and thats when the idea struck. Something vibrant, warming, and lighter than my usual fish dishes. Now this recipe has become the meal I make when I want dinner to feel special without spending hours at the stove.

My sister was over for dinner the first time I made this combination. She kept asking what smelled so incredible while the almonds toasted. When we finally sat down, she took one bite and went completely silent for a full minute. Thats when I knew this recipe was a keeper. Now she requests it every time she visits, and honestly, I never say no.

Ingredients

• Cod fillets: Fresh is best here, but frozen works perfectly if thawed completely and patted dry before cooking
• Diced tomatoes: Good quality canned tomatoes make a huge difference in the sauce depth
• Smoked paprika: This adds such a lovely smoky depth without overpowering the delicate fish
• Sliced almonds: Toasting them with spices transforms them into something extraordinary
• Fresh ginger: Grating it releases oils that infuse the rice with the most wonderful aroma
• Fresh parsley: Dont skip this, it adds a bright fresh finish against the rich sauce

Instructions

Prepare the ginger rice foundation:

Heat olive oil in a medium saucepan over medium heat and cook the grated ginger for about 1 minute until its beautifully fragrant. Add the rice and stir to coat each grain, then pour in the water and salt. Bring to a boil, reduce to a gentle simmer, cover, and cook for 12 to 15 minutes until the rice is tender. Remove from heat and let it rest, still covered, for 5 minutes before fluffing with a fork.

Build the tomato sauce:

While rice cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in minced garlic and cook for just 1 minute, then add diced tomatoes, tomato paste, smoked paprika, ground cumin, dried oregano, and chili flakes if using. Let everything simmer together for 5 to 7 minutes until the sauce thickens slightly.

Assemble and roast the cod:

Lightly oil a baking dish and spread that gorgeous tomato sauce across the bottom. Pat your cod fillets thoroughly dry with paper towels, season with salt and pepper, then arrange them right on top of the sauce. Drizzle with olive oil and roast in your preheated oven for 12 to 15 minutes until the fish flakes easily when tested with a fork.

Toast the spiced almonds:

While the fish roasts, heat olive oil in a small skillet over medium heat. Add the sliced almonds along with ground coriander, cumin, smoked paprika, and salt. Toast them, stirring constantly, until the almonds turn golden and become fragrant, about 2 to 3 minutes. Transfer immediately to a plate so they stop cooking and can cool down.

Bring it all together:

Divide the fragrant ginger rice among four plates. Top each portion with a tomato roasted cod fillet and spoon plenty of that rich sauce over the fish. Finish with a generous sprinkle of spiced almonds, fresh parsley, and serve with lemon wedges on the side.

Save

Last week I made this for a friend who swears she does not like fish. She cleaned her plate and asked for the recipe before she even finished her last bite. There is something about the combination of tender cod, that spiced tomato sauce, and the crunch of almonds that wins people over completely.

Making It Your Own

Once I used halibut instead of cod because the fishmonger was out, and honestly, it was just as delicious. Any firm white fish works beautifully here. I have also made extra sauce on purpose to use over pasta the next day, which my family now requests regularly.

Perfect Timing

The key is having the ginger rice done and resting while you make the sauce and roast the fish. That way everything is ready to plate the moment the cod comes out of the oven, all hot and perfectly timed together.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness beautifully. I also love warm crusty bread for mopping up every last bit of that spiced tomato sauce, and honestly, it is almost mandatory.

• Chill your serving plates for a few minutes if it is a warm day
• Extra lemon wedges on the table let everyone adjust brightness to taste
• A light white wine like Sauvignon Blanc makes the perfect pairing

Save

This is the kind of meal that makes weeknight dinners feel like a special occasion. Hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I use a different type of fish?

Yes, you can swap cod for other firm white fish like snapper, halibut, or even thick-cut tilapia. Adjust cooking time slightly based on fish thickness.

→ How can I make this dish spicier?

For extra heat, increase the amount of chili flakes in the tomato sauce. You could also add a pinch of cayenne pepper or a dash of hot sauce to taste.

→ Can I prepare any components ahead of time?

The tomato sauce can be made a day in advance and stored in the refrigerator. The spiced almonds can also be toasted ahead of time and kept in an airtight container.

→ What side dishes pair well with this meal?

This dish is quite complete with the ginger rice, but a crisp green salad or some steamed asparagus would complement it beautifully.

→ What if I don't have all the spices for the almonds?

While the suggested spices enhance the flavor, you can adapt. A simple sprinkle of salt, paprika, and a tiny pinch of cayenne would still add a nice zest.

→ How should I store leftovers?

Store any leftover cod and rice in separate airtight containers in the refrigerator for up to 2-3 days. Reheat gently to prevent the fish from drying out.