Pin it The smell of toasted almonds and simmering tomatoes hit me at the same time one Tuesday evening, and I knew this dish was going to be a keeper. I had bought cod on a whim at the fish market, drawn to its milky white flesh and the vendor's enthusiasm. With a can of tomatoes in the pantry and a handful of spices, I started building layers of flavor without a plan. By the time the fish came out of the oven, tender and flaky in that vibrant sauce, I was already mentally rewriting my weekly rotation.
I made this for friends who claimed they didn't like fish, and they cleaned their plates without a word. The tomato sauce does something magical to cod, wrapping it in warmth and spice so it never tastes bland or fishy. One friend even asked if I'd marinated the fish overnight. I hadn't, but I didn't correct her right away.
Ingredients
- Cod fillets: Choose thick, skinless fillets that feel firm to the touch, as they hold up beautifully during roasting and stay moist inside.
- Diced tomatoes: Canned tomatoes bring steady acidity and body to the sauce, making it rich without needing cream or butter.
- Tomato paste: This concentrates the tomato flavor and helps the sauce cling to the fish instead of pooling at the bottom of the dish.
- Smoked paprika: A little smokiness goes a long way, adding depth that makes the sauce taste like it simmered for hours.
- Sliced almonds: Toasting them with spices transforms them into crunchy, savory gems that elevate every forkful.
- Fresh ginger: Grated ginger in the rice adds a gentle heat and brightness that balances the richness of the tomato sauce.
- Basmati rice: Its light, fluffy texture and natural fragrance make it the perfect bed for soaking up all that saucy goodness.
- Garlic and onion: Sautéing these together forms the aromatic foundation that makes the whole dish smell like home.
- Ground cumin and coriander: These warm spices layer beautifully with the tomatoes and echo through the almonds for a cohesive flavor profile.
- Fresh parsley and lemon: Brightness at the end cuts through the richness and makes the plate look like it came from a restaurant.
Instructions
- Start the ginger rice:
- Heat olive oil in a medium saucepan and cook the grated ginger until it smells sweet and sharp, about a minute. Stir in the rice, coating each grain in the gingery oil, then add water and salt, bring it to a boil, cover, and let it simmer gently until tender and fluffy.
- Build the tomato sauce:
- In a skillet, soften the chopped onion in olive oil until it turns translucent and sweet, then add minced garlic and cook just until fragrant. Stir in the diced tomatoes, tomato paste, and all the spices, letting everything bubble together into a thick, aromatic sauce that coats the back of a spoon.
- Prepare the cod:
- Pat the cod fillets completely dry with paper towels so they sear slightly in the oven instead of steaming. Season them with salt and pepper, then nestle them into the tomato sauce in a lightly oiled baking dish, drizzling a little olive oil over the tops.
- Roast the fish:
- Slide the baking dish into a preheated oven and let the cod roast until it turns opaque and flakes easily with a fork, about 12 to 15 minutes. The sauce will bubble gently around the edges, infusing every bite with flavor.
- Toast the spiced almonds:
- While the fish roasts, heat a small skillet with olive oil and add the sliced almonds along with coriander, cumin, paprika, and salt. Stir constantly until the almonds turn golden and smell toasty, then transfer them to a plate so they stay crisp.
- Bring it all together:
- Fluff the ginger rice with a fork and divide it among plates, then top each portion with a cod fillet and a generous spoonful of tomato sauce. Scatter the spiced almonds over the top, finish with chopped parsley and lemon wedges, and serve immediately while everything is warm and fragrant.
Pin it The first time I plated this dish, I stood back and admired the colors, the red sauce against the white fish, the golden almonds scattered like confetti. It felt like the kind of meal that deserved candles and good conversation. My partner took one bite and said it tasted like we were on vacation, which is exactly the kind of magic a weeknight dinner should have.
Choosing Your Fish
Cod is forgiving and mild, but you can swap it for halibut, haddock, or even snapper if that's what looks fresh at the market. The key is choosing a firm white fish that won't fall apart under the heat. I once used tilapia in a pinch and it worked, though it cooked faster and needed a watchful eye. Whatever you choose, make sure the fillets are similar in thickness so they roast evenly.
Making It Your Own
This recipe is a template, not a rule. If you love heat, double the chili flakes or add a pinch of cayenne to the almonds. Fresh herbs like cilantro or dill can replace the parsley for a different vibe. I've also stirred a handful of spinach into the tomato sauce just before adding the fish, and it wilted perfectly, adding color and nutrition without extra effort.
Storing and Reheating
Leftovers keep well in the fridge for up to two days, though I recommend storing the almonds separately so they stay crunchy. Reheat the fish gently in a covered dish in a low oven to avoid drying it out. The rice can be warmed in the microwave with a splash of water to refresh it. Honestly, I've eaten this cold straight from the fridge for lunch and it still tasted bright and satisfying.
- Store the spiced almonds in an airtight container at room temperature to preserve their crunch.
- Squeeze fresh lemon over reheated portions to wake up the flavors again.
- If the sauce thickens too much in the fridge, loosen it with a tablespoon of water or broth when reheating.
Pin it This dish has become my answer to the question of what to cook when I want something special without the stress. It's proof that good food doesn't need to be complicated, just thoughtful and made with care.
Recipe FAQs
- → Can I use a different type of fish?
Yes, you can substitute cod with other firm white fish such as halibut, haddock, or sea bass. Adjust cooking time based on the thickness of the fillets.
- → 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 moist.
- → Can I make this dish ahead of time?
You can prepare the tomato sauce and spiced almonds in advance. Store separately in the refrigerator for up to 2 days. Cook the fish and rice fresh for best texture and flavor.
- → What can I serve alongside this dish?
This pairs beautifully with a crisp green salad, roasted vegetables, or steamed greens. A dry white wine like Riesling or Sauvignon Blanc complements the flavors perfectly.
- → Is this dish suitable for meal prep?
Yes, this stores well for up to 3 days in airtight containers in the refrigerator. Reheat gently to avoid overcooking the fish. The spiced almonds are best added fresh when serving.
- → Can I adjust the spice level?
Absolutely. Increase chili flakes for more heat or omit them entirely for a milder version. You can also adjust the smoked paprika and cumin to suit your taste preferences.