Tomato-Roasted Cod Spiced Almonds

The first time I made this cod dish was on a Tuesday evening when I wanted something that felt special but wouldn't keep me in the kitchen until midnight. The smell of toasted spices and roasting tomatoes filled my entire apartment, and my roommate actually came out of her room asking what restaurant I'd ordered from.

I served this at a dinner party last month and watched my friend who claims to hate fish go back for seconds. The way the tomato sauce mingles with the rice creates this incredible base that makes the whole plate feel complete and satisfying.

Ingredients

• Cod fillets: Pick pieces that look opaque and firm to the touch, avoiding any that look ragged or watery
• Diced tomatoes: Quality canned tomatoes work beautifully here and actually give more consistent results than fresh
• Smoked paprika: This is the secret ingredient that makes the sauce taste like it's been simmering for hours
• Sliced almonds: Toast them just until they start turning golden because they'll keep darkening in the pan
• Fresh ginger: Grate it directly into the hot rice so the oils release right where you want them
• Basmati rice: Rinse it thoroughly until the water runs clear for the fluffiest results

Instructions

Start the ginger rice base:

Heat olive oil in a medium saucepan over medium heat and add the grated ginger, letting it sizzle for about a minute until fragrant. Add the rice and stir to coat each grain, then pour in the water and salt. Bring to a boil, reduce to a low simmer, cover, and cook for 12 to 15 minutes until the water is absorbed. Remove from heat and let it steam, covered, for 5 minutes before fluffing with a fork.

Build the tomato sauce:

While the rice cooks, heat olive oil in a skillet and add the chopped onion, cooking for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for just 1 minute, then stir in the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes. Let everything simmer together for 5 to 7 minutes until the sauce thickens slightly and the flavors meld.

Prepare the cod for roasting:

Lightly oil a baking dish and spread the tomato sauce across the bottom. Pat the cod fillets completely dry with paper towels, season both sides with salt and pepper, and arrange them over the sauce. Drizzle the fish with the remaining olive oil before it goes into the oven.

Roast until perfectly tender:

Bake at 200°C for 12 to 15 minutes, checking at the 12 minute mark. The fish is done when it flakes easily with a fork and looks opaque throughout, but be careful not to overcook it.

Toast the spiced almonds:

While the fish roasts, heat a small amount of olive oil in a small skillet over medium heat. Add the almonds along with coriander, cumin, paprika, and salt, stirring constantly for 2 to 3 minutes until the almonds turn golden and smell incredible. Transfer immediately to a plate to stop the cooking.

Assemble and serve:

Divide the fluffy ginger rice among four plates and place a piece of roasted cod on top of each portion. Spoon plenty of that tomato sauce over the fish, then scatter the spiced almonds generously across everything. Finish with fresh parsley and serve with lemon wedges on the side.

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My father in law took one bite of this and immediately asked if it could become a regular rotation when they visit. Something about the warm spices and fresh ginger just makes the whole house feel welcoming.

Making It Your Own

This recipe works beautifully with other firm white fish like halibut or sea bass if cod isn't available at your market. I've also used haddock with excellent results.

Timing Strategy

Start the rice first, then make the sauce while the water simmers, and finally prep the almonds. The fish should go into the oven when the sauce is ready so everything finishes at the same time.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness of the tomato sauce perfectly. Roasted broccoli or asparagus also work wonderfully on the side.

• A dry Riesling complements the ginger rice beautifully
• Sauvignon Blanc has enough acidity to stand up to the tomatoes
• Sparkling water with lemon works perfectly if you prefer not to drink with dinner

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There's something deeply satisfying about a dinner that looks this impressive but comes together with such ease. Hope it becomes a favorite in your kitchen too.

Recipe Q&A

→ Can I use a different type of fish for this dish?

Absolutely. While cod is recommended for its tender, flaky texture, you can easily substitute it with another firm white fish like halibut, mahi-mahi, or snapper. Adjust the cooking time slightly if your chosen fish is thicker or thinner than cod fillets.

→ How can I adjust the spice level of the tomato sauce?

To increase the heat, simply add more chili flakes to the tomato sauce during simmering. If you prefer a milder flavor, you can reduce or omit the chili flakes entirely. The smoked paprika and cumin still provide ample warmth without being overly spicy.

→ Can the tomato sauce be prepared in advance?

Yes, the tomato sauce can be made a day or two ahead and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop before spreading it in the baking dish for the cod. This can help streamline your meal preparation.

→ What are good side dishes to serve alongside?

Beyond the aromatic ginger rice included, this dish pairs wonderfully with a crisp green salad tossed with a light vinaigrette. Steamed or roasted green beans, asparagus, or broccoli would also complement the flavors nicely for a complete meal.

→ Can I substitute the almonds with other nuts?

While spiced almonds add a unique crunch and flavor, you can certainly experiment with other nuts. Cashews or walnuts would offer a similar textural element, though their flavor profile will be slightly different. Ensure they are toasted with the same spices for best results.