Tomato-Roasted Cod With Spiced Almonds

The smell of paprika hitting hot olive oil always brings me straight back to a Tuesday night when I had twenty minutes to feed four people and zero inspiration. I spotted a can of tomatoes in the pantry, a bag of almonds I'd bought for snacking, and some cod that needed cooking. What started as kitchen improvisation became one of those meals everyone asked for again, the kind where you scribble the steps on a sticky note before you forget.

I made this for my neighbor who was recovering from surgery and needed easy meals. She called the next morning to ask if I'd bottled the smell of that tomato sauce because her whole apartment still smelled like a Mediterranean holiday. The ginger rice was her favorite part, which surprised me because I almost skipped it and served plain rice instead. Sometimes the small touches you almost cut are the ones people remember.

Ingredients

• Cod fillets: Choose fillets that are firm and slightly translucent, not mushy or overly fishy smelling, because fresher fish needs less fussing to taste good.
• Diced tomatoes: The canned kind works perfectly here and saves you from blanching and peeling, plus they have a brightness that fresh tomatoes in winter just cant match.
• Smoked paprika: This is what gives the sauce its warmth and depth without adding heat, so dont skip it or substitute regular paprika unless you want a flatter flavor.
• Sliced almonds: They toast faster than whole almonds and distribute better over the fish, and buying them pre-sliced means one less step between you and dinner.
• Fresh ginger: Grate it finely so it melts into the rice instead of surprising anyone with a sharp bite, and keep the peel on if youre in a hurry since most of the flavor is just beneath it.
• Basmati rice: It stays fluffy and separate, which matters when youre spooning saucy fish on top, and it cooks quickly enough to keep this meal reasonable on a weeknight.
• Garlic cloves: Mince them small so they blend into the sauce and dont burn, because burnt garlic tastes bitter and theres no coming back from it.
• Olive oil: Use it generously but not wastefully, it carries flavor and keeps everything from sticking, which makes cleanup almost pleasant.

Instructions

Start the ginger rice:

Heat the oil in a saucepan and let the grated ginger sizzle for a minute until your kitchen smells like a spa. Add the rice, stir it around to coat each grain, then pour in the water and salt, bring it to a boil, cover tightly, and turn it down to the lowest simmer you can manage.

Build the tomato sauce:

In a skillet, cook the chopped onion in olive oil until it goes soft and translucent, then add the garlic and let it bloom for a minute before stirring in the tomatoes, paste, and all those warm spices. Let it bubble gently for five to seven minutes until it thickens just enough to coat the back of a spoon.

Prep and arrange the cod:

Pat the fillets dry with paper towels because wet fish wont brown, season them with salt and pepper, then nestle them into a lightly oiled baking dish over a bed of that tomato sauce. Drizzle a little olive oil on top so they stay moist in the oven.

Roast the fish:

Slide the dish into a preheated 200°C oven and let it roast for twelve to fifteen minutes until the fish flakes easily when you press a fork into the thickest part. Dont overcook it or it will turn rubbery and sad.

Toast the spiced almonds:

While the fish roasts, heat a teaspoon of oil in a small skillet and add the almonds with all the spices, stirring constantly so they toast evenly and dont burn. When theyre golden and smell nutty, transfer them to a plate immediately because they keep cooking in the hot pan.

Fluff and serve:

Uncover the rice, fluff it with a fork to release the steam, then divide it among plates and top each portion with a cod fillet and a generous spoonful of sauce. Scatter the spiced almonds over everything, add a handful of fresh parsley, and set out lemon wedges for squeezing.

Save

One evening my brother, who claims he hates fish, ate two servings of this and asked if I had more almonds to sprinkle on top. He said the crunch made it feel less like fish and more like something he actually chose to eat. I didnt tell him it was healthy, sometimes its better to let food speak for itself.

Choosing Your Fish

Cod works beautifully here because it has a mild flavor and firm texture that holds up to roasting, but Ive also used haddock, halibut, and even thick tilapia fillets when thats what looked good at the market. Whatever you choose, make sure the fillets are about the same thickness so they cook evenly, and avoid anything too delicate like sole or flounder because theyll fall apart in the sauce. If your fish is frozen, thaw it completely in the fridge overnight and drain off any liquid before patting it dry, otherwise youll end up with a watery baking dish and bland flavor.

Making It Your Own

This recipe is forgiving enough to handle your own tweaks without falling apart. Ive stirred a handful of spinach into the tomato sauce right before adding the fish, tossed chickpeas in with the onions for extra protein, and swapped the almonds for pine nuts when I had them on hand. If you dont have fresh ginger, a half teaspoon of ground ginger in the rice will work in a pinch, though it wont have that same bright zing. You can also skip the chili flakes entirely if youre feeding kids or add a whole teaspoon if you like things properly spicy.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to two days, and I actually think the flavors get deeper after a night of sitting together. Reheat gently in a covered dish in a low oven or on the stovetop with a splash of water to keep the fish from drying out, and add the almonds fresh after reheating so they stay crunchy. The rice can be microwaved with a damp paper towel over it to steam it back to life, and if it seems a little dry, stir in a teaspoon of olive oil or butter.

• Store the spiced almonds separately in a small jar so they dont get soggy in the sauce.
• If you know youll have leftovers, undercook the fish slightly so it doesnt turn rubbery when reheated.
• This dish doesnt freeze well because the texture of the cod changes too much, so only make what youll eat in a couple of days.

Save

This is the kind of meal that makes you feel capable on a busy night, the kind where you plate it up and think maybe you do know what youre doing in the kitchen after all. I hope it becomes one of those recipes you turn to without thinking, the way I do now.

Questions & Answers

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

Yes, any firm white fish works well in this dish. Try halibut, haddock, or tilapia. Adjust cooking time based on the thickness of the fillets to ensure they cook through properly.

→ 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 separate into clean flakes when gently pressed.

→ Can I make the tomato sauce ahead of time?

Absolutely. Prepare the tomato sauce up to 2 days in advance and store it in the refrigerator. Reheat gently before adding the cod fillets and roasting.

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

For a nut-free version, use toasted sunflower seeds or pumpkin seeds with the same spice blend. They'll provide a similar crunchy texture and nutty flavor.

→ How should I store leftovers?

Store the cod, sauce, and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to prevent the fish from drying out. Add fresh spiced almonds when serving.

→ 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 incorporate fresh sliced chili peppers when cooking the onion and garlic.