Save to Pinterest I was craving something healthy but exciting one weeknight when I stumbled on a forgotten can of tomatoes in the pantry and a bag of almonds tucked behind the rice. The cod in my fridge needed using, and suddenly I had this vision of warm spices, a bubbling tomato bath, and that satisfying crunch only toasted nuts can give. I threw it all together without much of a plan, and when I pulled that baking dish from the oven, the smell alone made me feel like I'd just cooked something from a seaside café. It became my go-to whenever I want to feel nourished without spending an hour in the kitchen.
The first time I made this for friends, they couldn't stop talking about the almonds. One of them even asked if I'd ordered takeout and plated it myself, which I took as the highest compliment. We sat around the table with lemon wedges in hand, squeezing citrus over our fillets and soaking up every bit of that gingery rice. It's funny how a simple Tuesday dinner can turn into a memory you replay every time you smell smoked paprika.
Ingredients
- Cod fillets: Choose skinless fillets about 150 g each for even cooking, and pat them very dry before seasoning so they sear beautifully in the sauce.
- Diced tomatoes: Canned tomatoes bring consistency and deep flavor, but if you have ripe fresh ones, crush them by hand for a rustic touch.
- Tomato paste: This is your secret umami booster, thickening the sauce and adding a rich, concentrated sweetness.
- Smoked paprika: It lends a gentle smokiness that makes the whole dish taste like it's been kissed by fire.
- Sliced almonds: Toast them with spices until they turn golden and fragrant, transforming them from ordinary to unforgettable.
- Fresh ginger: Grate it finely so it melts into the rice, perfuming every grain with warmth and a slight bite.
- Basmati rice: Its delicate, fluffy texture and subtle aroma make it the perfect base for soaking up all those savory juices.
- Garlic and onion: Sauté them slowly until soft and sweet, building the aromatic foundation the sauce needs.
- Ground cumin and coriander: These spices bring earthy depth and a hint of citrus that ties the almonds and tomatoes together.
- Fresh parsley and lemon wedges: Bright, fresh finishes that wake up the whole plate right before serving.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) so it's fully hot and ready when the cod goes in. Gather all your ingredients and prep your ginger, garlic, and onion so everything flows smoothly once you start cooking.
- Cook 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 like a spa. Stir in the rice to coat, then add water and salt, bring it to a boil, cover, and simmer gently for 12 to 15 minutes until tender and fluffy.
- Build the Tomato Sauce:
- In a skillet over medium heat, soften the chopped onion in a tablespoon of olive oil for 3 to 4 minutes, then add the garlic and cook another minute. Stir in the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes, then let it simmer for 5 to 7 minutes until it thickens and deepens in color.
- Prepare the Cod:
- Lightly oil your baking dish and spread the tomato sauce evenly across the bottom. Pat the cod fillets completely dry with paper towels, season both sides with salt and pepper, then nestle them into 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 cod flakes easily with a fork and turns opaque. The edges of the sauce will bubble gently, and the aroma will fill your kitchen with warmth.
- Toast the Spiced Almonds:
- While the cod roasts, heat a teaspoon of olive oil in a small skillet over medium heat and add the sliced almonds along with coriander, cumin, paprika, and salt. Stir constantly for 2 to 3 minutes until golden and fragrant, then transfer to a plate to cool and crisp up.
- Plate and Serve:
- Fluff the ginger rice with a fork and divide it among four plates. Top each mound with a piece of tomato-roasted cod, spoon extra sauce over the fillets, then scatter the spiced almonds on top and finish with fresh parsley and lemon wedges.
Save to Pinterest There's something magical about the moment you sprinkle those warm, spiced almonds over the fish and watch them glisten in the tomato sauce. It's the kind of dish that makes you slow down, take a breath, and actually taste each layer, from the ginger-scented rice to the smoky, tender cod. I've served this on busy weeknights and quiet Sunday evenings alike, and it always feels like a small celebration.
Choosing Your Fish
Cod is mild, flaky, and forgiving, but if you can't find it or want to switch things up, try halibut, haddock, or even sea bass. The key is to use a firm white fish that won't fall apart in the sauce and can handle a hot oven without drying out. I once used tilapia in a pinch and it worked beautifully, though it cooked a bit faster, so keep an eye on it after 10 minutes.
Making It Your Own
This recipe is wonderfully flexible and welcomes your personal touches. If you love heat, double the chili flakes or add a pinch of cayenne to the tomato sauce. For a creamier finish, stir a spoonful of Greek yogurt into the sauce just before adding the fish. I've even swapped the almonds for toasted pine nuts or pepitas when that's what I had on hand, and each version brought its own charm.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, though the almonds will soften a bit. Reheat gently in a low oven or on the stovetop with a splash of water to keep the fish moist, and toast fresh almonds if you want that crunch back. The ginger rice actually tastes even better the next day after the flavors have had time to meld.
- Store the fish and rice separately if you can, so the rice doesn't absorb too much moisture.
- Freeze the tomato sauce alone for up to three months and use it as a quick base for future meals.
- Always add fresh parsley and lemon just before serving, never before storing.
Save to Pinterest This dish has a way of making an ordinary evening feel a little more vibrant and alive. I hope it brings as much warmth and satisfaction to your table as it has to mine.
Recipe FAQs
- → Can I substitute cod with another type of fish?
Yes, you can use any firm white fish such as halibut, haddock, sea bass, or tilapia. Adjust cooking time slightly based on the thickness of the fillets.
- → How do I know when the cod is fully cooked?
The 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 no longer translucent in the center.
- → Can I make the tomato sauce ahead of time?
Absolutely. The tomato sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently before adding the fish.
- → What can I use instead of almonds if I have a nut allergy?
Try toasted pumpkin seeds or sunflower seeds as a nut-free alternative. Season them with the same spice blend for similar flavor and crunch.
- → How should I store leftovers?
Store leftover cod, sauce, and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish. The spiced almonds can be stored at room temperature in a sealed container.
- → Can I make this dish spicier?
Yes, increase the chili flakes in the tomato sauce or add a pinch of cayenne pepper. You can also serve with harissa or hot sauce on the side for extra heat.