Pin it The smell of roasted tomatoes and warm spices hit me the moment I opened the oven door, and I knew this was going to be one of those dishes I'd make over and over. I had bought fresh cod on a whim at the market, no real plan in mind, just a vague idea about tomatoes and something crunchy on top. What came together that evening was better than anything I'd hoped for: tender fish, a vibrant sauce, and those golden spiced almonds that added just the right bite. It's become my go-to when I want something that feels special but doesn't demand hours in the kitchen.
I made this for a small dinner party on a rainy Friday night, and everyone kept asking for the recipe. One friend even scraped her plate clean and admitted she usually wasn't a fan of white fish. The combination of smoky paprika, cumin, and that hit of fresh ginger in the rice won her over. It's proof that a few bold flavors can completely change how you feel about a simple ingredient like cod.
Ingredients
- Cod fillets: Choose thick, firm fillets that will hold their shape during roasting, and pat them very dry before seasoning to help them sear lightly in the sauce.
- Diced tomatoes: A good quality canned brand makes all the difference here, look for ones with no added sugar or excess sodium.
- Tomato paste: This deepens the sauce and gives it body, don't skip it even though it seems like a small amount.
- Garlic and onion: The aromatics form the base of the sauce, cooking them until soft and fragrant is key to building flavor.
- Smoked paprika: Adds a gentle smokiness that pairs beautifully with the fish, but regular paprika works if that's what you have.
- Ground cumin: Brings warmth and earthiness to both the sauce and the almonds, tying the flavors together.
- Sliced almonds: Toast them until they're just golden and fragrant, they'll crisp up even more as they cool.
- Fresh ginger: Grate it finely so it melts into the rice, infusing every bite with its bright, spicy warmth.
- Basmati rice: Its delicate texture and aroma make it the perfect base, but jasmine rice is a fine substitute.
- Fresh parsley and lemon: The brightness at the end lifts the whole dish and balances the richness of the sauce.
Instructions
- Get the oven ready:
- Preheat your oven to 200 degrees Celsius so it's hot and ready when the fish goes in.
- Start the ginger rice:
- Heat a teaspoon of olive oil in a medium saucepan, add the grated ginger, and let it sizzle for a minute until your kitchen smells incredible. Stir in the rice, coat it in the ginger oil, then add water and salt, bring it to a boil, cover, reduce to a gentle simmer, and let it cook undisturbed for 12 to 15 minutes until tender and fluffy.
- Build the tomato sauce:
- In a skillet over medium heat, warm a tablespoon of olive oil and cook the chopped onion until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another minute, then stir in the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if using, and let it simmer for 5 to 7 minutes until the sauce thickens slightly and the flavors meld together.
- Prepare the cod for roasting:
- 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, arrange them over 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 fish flakes easily with a fork and is just cooked through.
- Toast the spiced almonds:
- While the cod roasts, heat a teaspoon of olive oil in a small skillet over medium heat, add the sliced almonds along with the coriander, cumin, paprika, and salt, and toast them, stirring constantly, until they turn golden and smell nutty and warm, about 2 to 3 minutes. Transfer them to a plate to cool and crisp up.
- Bring it all together:
- Fluff the ginger rice with a fork and divide it among four plates, top each portion with a cod fillet and a generous spoonful of the tomato sauce, then scatter the spiced almonds over the top and finish with fresh parsley and a wedge of lemon on the side.
Pin it The first time I served this, my partner squeezed lemon over everything and said it tasted like something you'd get at a cozy seaside restaurant. That moment made me realize how a few thoughtful touches, the ginger in the rice, the crunch of spiced nuts, can turn a weeknight dinner into something that feels like a treat.
Choosing Your Fish
Cod is mild and forgiving, but you can swap it for haddock, halibut, or even sea bass if that's what looks fresh at the market. Just make sure the fillets are similar in thickness so they cook evenly. I've also used snapper once when cod wasn't available, and it was delicious, maybe even a little sweeter.
Making It Your Own
If you like heat, double the chili flakes or add a pinch of cayenne to the sauce. For a richer sauce, stir in a tablespoon of cream or a pat of butter at the end. I sometimes toss in a handful of spinach or kale during the last few minutes of roasting, it wilts right into the sauce and adds color.
Serving Suggestions
This pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. A chilled glass of dry Riesling or Sauvignon Blanc complements the bright, spiced flavors without overpowering the fish. Leftovers reheat surprisingly well, though the almonds lose a bit of their crunch, so I like to toast a fresh batch if I'm having it the next day.
- Serve with crusty bread to soak up every bit of that tomato sauce.
- Add a side of roasted vegetables like zucchini or bell peppers for extra color.
- Finish with a drizzle of good olive oil over the fish just before serving for a silky richness.
Pin it This dish has a way of making an ordinary evening feel a little brighter, and I hope it does the same for you. Enjoy every bite, and don't forget that squeeze of lemon at the end.
Recipe FAQ
- → Can I use frozen cod fillets for this dish?
Yes, frozen cod works well. Thaw completely in the refrigerator overnight, then pat dry thoroughly before seasoning to ensure proper browning and texture.
- → What other fish can I substitute for cod?
Any firm white fish works beautifully—try halibut, haddock, sea bass, or tilapia. Adjust cooking time based on fillet thickness to prevent overcooking.
- → How can I make the tomato sauce spicier?
Increase chili flakes to taste, add fresh chopped jalapeños with the onions, or stir in a pinch of cayenne pepper to the sauce for extra heat.
- → Can I prepare components ahead of time?
The tomato sauce can be made up to 2 days ahead and refrigerated. Toast almonds the day before and store in an airtight container. Cook rice fresh for best texture.
- → What sides pair well with this dish?
A crisp green salad with lemon vinaigrette, roasted vegetables like zucchini or bell peppers, or warm crusty bread to soak up the tomato sauce complement this beautifully.
- → 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 just beginning to separate into flakes.