Save The smell of garlic sizzling in olive oil has a way of making everything better. I started making this dish on weeknights when I wanted something that felt special without the fuss, and the combination of tender cod nestled in smoky tomato sauce with that unexpected crunch of spiced almonds became an instant go-to. It's the kind of meal that looks impressive but comes together while you're still in your work clothes. The ginger rice was a happy accident from using up what I had in the pantry, and now I can't imagine serving this any other way.
I made this for friends who claimed they didn't like fish, and they went quiet in that good way where everyone's too busy eating to talk. The tomato sauce does something magical to the cod, keeping it moist and adding layers of smoky, spiced flavor that even skeptics can't resist. One friend scraped her plate clean and asked if I'd been hiding my cooking skills, which made me laugh because this recipe practically cooks itself. It's become my secret weapon for converting people who think they don't enjoy seafood.
Ingredients
- Cod fillets: Choose fillets that are about the same thickness so they cook evenly, and make sure they're skinless for the cleanest presentation and easiest eating.
- Diced tomatoes: The base of your sauce, and using canned ones means consistent flavor year-round without the work of blanching and peeling fresh tomatoes.
- Tomato paste: This concentrated punch of umami thickens the sauce and deepens the tomato flavor in a way that fresh tomatoes alone can't achieve.
- Smoked paprika: The secret to that warm, slightly smoky depth that makes this dish taste like it simmered for hours when it really didn't.
- Sliced almonds: Toast them with spices and they transform into a crunchy, aromatic topping that adds texture and a nutty richness to every bite.
- Fresh ginger: Grated into the rice, it adds a subtle warmth and aromatic quality that elevates plain basmati into something special.
- Basmati rice: Its long grains stay separate and fluffy, and the natural fragrance pairs beautifully with the ginger and the spiced tomato sauce.
- Garlic and onion: The aromatic foundation that builds flavor from the very first minute you start cooking.
- Ground cumin and coriander: These warm spices show up twice in this recipe, in both the sauce and the almonds, creating a cohesive flavor thread throughout the dish.
- Fresh parsley and lemon: Bright, fresh garnishes that cut through the richness and add a pop of color and acidity right before serving.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C so it's fully heated by the time your cod is ready to roast. This ensures even cooking and helps the fish stay tender.
- Start the ginger rice:
- Heat olive oil in a medium saucepan and cook the grated ginger until it smells fragrant and fills your kitchen with warmth, about a minute. Add the rice, stir to coat every grain, then pour in water and salt, bring it to a boil, reduce to a gentle simmer, cover, and let it cook undisturbed for 12 to 15 minutes until the liquid is absorbed and the rice is fluffy.
- Build the tomato sauce:
- While the rice simmers, heat olive oil in a skillet and cook the chopped onion until it softens and turns translucent, then add the garlic and let it cook for just a minute until fragrant. Stir in the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if you like a little heat, and let the sauce simmer for 5 to 7 minutes until it thickens slightly and the flavors meld together.
- Prepare the cod:
- Lightly oil a baking dish and spread the tomato sauce evenly across the bottom to create a flavorful bed for the fish. Pat the cod fillets dry with paper towels, season both sides with salt and pepper, arrange them over the sauce, and drizzle with a little olive oil to help them stay moist as they roast.
- Roast the fish:
- Slide the baking dish into your preheated oven and roast for 12 to 15 minutes, until the cod flakes easily when you press a fork into the thickest part. The fish should be opaque and tender, and the sauce will bubble gently around the edges.
- Toast the spiced almonds:
- While the cod is in the oven, heat a small skillet with a teaspoon of olive oil over medium heat and add the sliced almonds along with coriander, cumin, paprika, and salt. Stir them often and watch closely as they turn golden and release a warm, toasted aroma, about 2 to 3 minutes, then transfer them to a plate so they don't overcook.
- Assemble and serve:
- Fluff the ginger rice with a fork and divide it among four plates, creating a fragrant base for the fish. Place a cod fillet on each mound of rice, spoon some of that rich tomato sauce over the top, and scatter the spiced almonds generously over everything for crunch and color, finishing with a sprinkle of fresh parsley and a lemon wedge on the side.
Save There's something deeply satisfying about a dish that delivers bold flavor and feels nourishing at the same time. I remember serving this on a chilly evening when I needed comfort but didn't want anything heavy, and the warmth of the spices combined with the brightness of the lemon made it feel like exactly what I needed. It's the kind of meal that makes you slow down, take a breath, and actually enjoy what's on your plate.
Choosing Your Fish
Cod is mild, flaky, and forgiving, which makes it perfect for this recipe, but you can absolutely swap it for another firm white fish like haddock, halibut, or even sea bass if that's what looks good at the market. The key is to choose fillets that are similar in thickness so they cook evenly, and avoid anything too delicate like sole or flounder, which might fall apart in the sauce. I've made this with frozen cod fillets in a pinch, and as long as you thaw them completely and pat them very dry, they work beautifully. Fresh is ideal, but frozen is your friend when you need dinner fast and didn't plan ahead.
Making It Your Own
This recipe is endlessly adaptable once you understand the basic structure. If you want more heat, double the chili flakes or add a pinch of cayenne to the tomato sauce. For a richer sauce, stir in a tablespoon of cream or a handful of spinach in the last few minutes of simmering. I've also swapped the almonds for toasted pine nuts or even crushed pistachios when I wanted a different kind of crunch. The ginger rice can become plain basmati, or you can stir in some chopped cilantro or a squeeze of lime for a brighter finish.
Serving and Pairing
This dish is complete on its own, but a simple green salad with lemon vinaigrette or some roasted vegetables on the side can round out the plate if you're feeding a crowd. A crisp, dry white wine like Sauvignon Blanc or Riesling cuts through the richness of the sauce and complements the spices without overwhelming the delicate fish. If you're not drinking, sparkling water with a squeeze of lemon does the same job and feels just as refreshing.
- Serve immediately while the fish is hot and the almonds are still crunchy for the best texture contrast.
- Leftovers can be gently reheated in a low oven, though the almonds may lose some of their crunch.
- This recipe scales easily, so double it if you're meal prepping or feeding more than four people.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small act of care. I hope it brings you as much warmth and satisfaction as it's brought to my table.
Recipe FAQs
- → Can I substitute another fish for the cod?
Yes, any firm white fish works beautifully. Halibut, sea bass, or haddock are excellent alternatives. Adjust roasting time slightly if using thicker or thinner fillets—aim for flesh that flakes easily with a fork.
- → How do I prevent the almonds from burning?
Toast the almonds over medium heat and stir constantly for even browning. Remove from heat as soon as they become fragrant and golden. They continue cooking slightly from residual heat, so avoid leaving them too long in the skillet.
- → Can I make the tomato sauce ahead of time?
Absolutely. Prepare the sauce up to 2 days in advance and refrigerate. Reheat gently before adding the cod fillets, then proceed with roasting. This makes weeknight cooking much faster.
- → What can I serve alongside this dish?
A crisp green salad with lemon vinaigrette complements the richness beautifully. A dry Riesling or Sauvignon Blanc pairs exceptionally well. Steamed broccoli or roasted vegetables add more color and nutrition.
- → Is this suitable for a gluten-free diet?
Yes, this dish is naturally gluten-free. All ingredients listed are gluten-free, but always check labels on canned tomatoes and other packaged items for potential cross-contamination warnings.
- → How do I know when the cod is perfectly cooked?
The fish is done when it flakes easily with a fork and appears opaque throughout. Roasting at 200°C typically takes 12-15 minutes depending on fillet thickness. Avoid overcooking, as cod can dry out quickly.