Tomato-Roasted Cod With Spiced Almonds

The smell of smoked paprika hitting warm olive oil always brings me straight back to a Tuesday evening when I had absolutely nothing planned for dinner except a package of cod that needed using. I grabbed a can of tomatoes from the pantry, remembered some almonds I'd bought weeks ago, and decided to just see what happened. What came out of the oven that night surprised me so much I stood at the counter eating straight from the baking dish. Sometimes the best meals come from having no plan at all.

I made this for a friend who swore she didn't like fish, and I watched her go quiet after the first bite. She looked up and said, the tomatoes make it taste like something else entirely. That was the moment I realized this dish works magic on skeptics. The sauce is so aromatic and the almonds so fragrant that the cod becomes just one part of a much bigger, warmer picture.

Ingredients

• Cod fillets: Choose firm, skinless pieces around 150 grams each so they cook evenly and stay tender without drying out in the oven.
• Diced tomatoes: The base of the sauce, bringing acidity and body that balances the richness of the fish and the warmth of the spices.
• Smoked paprika: This is what gives the sauce its deep, smoky backbone, and a little goes a long way in building flavor.
• Sliced almonds: Toasted with spices, they turn into crunchy, aromatic toppers that add texture and a nutty warmth to every forkful.
• Fresh ginger: Grated into the rice, it infuses each grain with a subtle heat and brightness that complements the tomato sauce beautifully.
• Basmati rice: Light and aromatic, it soaks up the sauce without becoming heavy, making it the perfect base for the roasted cod.
• Garlic and onion: The aromatic foundation that makes the tomato sauce taste homemade and layered instead of flat.
• Ground cumin and coriander: These warm spices tie the almonds and the sauce together, creating a cohesive flavor thread throughout the dish.
• Fresh parsley and lemon wedges: A bright, herby finish and a citrus squeeze that wake up the whole plate right before serving.

Instructions

Preheat and prep:

Set your oven to 200°C so it's ready when the fish goes in. This ensures even roasting and a sauce that bubbles gently around the fillets.

Start the ginger rice:

Heat olive oil in a saucepan, add grated ginger, and let it sizzle for a minute until the kitchen smells bright and spicy. Stir in the rice, pour in water and salt, bring it to a boil, then cover and simmer until tender, about 12 to 15 minutes.

Build the tomato sauce:

In a skillet, soften the onion in olive oil, then add garlic and cook until fragrant. Stir in diced tomatoes, tomato paste, and all the spices, letting everything simmer for 5 to 7 minutes until the sauce thickens and deepens in color.

Arrange the cod:

Spread the tomato sauce in a lightly oiled baking dish, pat the cod fillets dry, season with salt and pepper, and nestle them into the sauce. Drizzle a little olive oil over the top so they stay moist as they roast.

Roast until tender:

Slide the dish into the oven and roast for 12 to 15 minutes, until the fish flakes easily with a fork and the sauce is bubbling at the edges.

Toast the spiced almonds:

While the cod cooks, heat olive oil in a small skillet, add the almonds and spices, and toast them until golden and fragrant, stirring often to prevent burning. Transfer to a plate to cool so they stay crunchy.

Plate and garnish:

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

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One night I served this to my parents with a simple green salad, and my dad, who usually rushes through dinner, slowed down and asked for seconds. He said the almonds reminded him of a dish he had years ago on a trip to Spain. I don't think this is authentic to anywhere in particular, but it carries that same warmth and ease that makes a meal feel like a memory.

Choosing Your Fish

Cod is mild and forgiving, which is why I reach for it often, but any firm white fish works beautifully here. I've made this with haddock, halibut, and even sea bass, and each one takes on the sauce differently. The key is choosing something that won't fall apart in the oven and can hold its shape while nestled in the tomatoes.

Making It Your Own

If you like heat, double the chili flakes or add a pinch of cayenne to the sauce. I sometimes stir a handful of spinach into the tomatoes right before adding the fish, and it wilts down into the sauce beautifully. You can also swap the almonds for pine nuts or pistachios if that's what you have on hand, just toast them the same way with the spices.

Serving and Pairing

This dish feels complete with just the ginger rice, but a crisp green salad with lemon vinaigrette makes it even better. I've served it with roasted asparagus in the spring and sautéed zucchini in the summer, and both felt right. A dry Riesling or Sauvignon Blanc cuts through the richness and complements the bright, spiced flavors.

• Serve with a squeeze of fresh lemon over the fish right before eating, it brightens everything.
• Leftovers reheat well in a low oven covered with foil, which keeps the fish from drying out.
• If you're meal prepping, store the rice, fish, and almonds separately so the almonds stay crunchy.

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This is the kind of meal that feels special enough for guests but easy enough for a regular weeknight. I hope it becomes one of those recipes you turn to when you want something nourishing, flavorful, and just a little bit out of the ordinary.

Recipe Questions & Answers

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

Yes, any firm white fish works well in this preparation. Try halibut, haddock, sea bass, or tilapia. Adjust cooking time based on fillet thickness—thicker cuts may need an extra few minutes in the oven.

→ How do I know when the cod is perfectly 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 tender. Avoid overcooking to prevent dryness.

→ Can I prepare any components ahead of time?

The tomato sauce can be made up to 2 days in advance and refrigerated. The spiced almonds can be toasted a day ahead and stored in an airtight container. Cook the fish and rice fresh for best results.

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

Toasted pumpkin seeds or sunflower seeds make excellent nut-free alternatives. Season them with the same spice blend for similar flavor and crunch. Adjust toasting time as seeds cook faster than almonds.

→ How should I store and reheat leftovers?

Store fish, sauce, and rice separately in airtight containers for up to 2 days. Reheat rice in the microwave with a splash of water. Warm fish gently in a covered dish at 160°C to prevent drying. Add fresh almonds when serving.

→ Can this dish be made spicier?

Absolutely! Increase chili flakes in the tomato sauce, add fresh jalapeños or serrano peppers, or incorporate cayenne pepper into the spiced almond mixture. Adjust heat level gradually to suit your preference.