Tomato-Roasted Cod With Spiced Almonds (Printable Version)

Tender roasted cod fillets in zesty tomato sauce with crunchy spiced almonds and aromatic ginger rice—vibrant, healthy, and under 500 calories per serving.

# What You’ll Need:

→ Fish & Marinade

01 - 4 cod fillets (about 5.3 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper

→ Tomato Sauce

05 - 14 oz canned diced tomatoes
06 - 2 tablespoons tomato paste
07 - 2 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon chili flakes (optional)
13 - 1 tablespoon olive oil

→ Spiced Almonds

14 - 1/3 cup sliced almonds
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon smoked paprika
18 - 1/4 teaspoon sea salt
19 - 1 teaspoon olive oil

→ Ginger Rice

20 - 1 cup basmati rice
21 - 1 1/2 cups water
22 - 1 tablespoon fresh ginger, finely grated
23 - 1/2 teaspoon salt
24 - 1 teaspoon olive oil

→ Garnish

25 - 2 tablespoons fresh parsley, chopped
26 - Lemon wedges

# Step-by-Step Guide:

01 - Preheat oven to 400°F.
02 - In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add ginger and cook for 1 minute until fragrant. Add rice and stir to coat. Pour in water and salt, bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic, cook 1 minute. Stir in diced tomatoes, tomato paste, paprika, cumin, oregano, and chili flakes. Simmer for 5–7 minutes until slightly thickened.
04 - Lightly oil a baking dish. Spread tomato sauce in the bottom. Pat cod fillets dry, season with salt and pepper, and arrange over sauce. Drizzle with 1 tablespoon olive oil.
05 - Roast cod in the oven for 12–15 minutes, or until the fish flakes easily with a fork.
06 - While the cod cooks, heat 1 teaspoon olive oil in a small skillet over medium heat. Add almonds, coriander, cumin, paprika, and salt. Toast, stirring often, until almonds are golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.
07 - Divide ginger rice among plates. Top with tomato-roasted cod and spoon some sauce over each fillet. Sprinkle with spiced almonds and garnish with parsley and lemon wedges.

# Additional Tips::

01 -
  • The spiced almonds add a crunchy, aromatic contrast that turns simple roasted fish into something memorable.
  • Everything cooks in under 45 minutes, which means you can have a restaurant-quality dinner on the table on a Tuesday.
  • The ginger rice soaks up the tomato sauce beautifully and adds a subtle warmth that ties the whole plate together.
  • At under 500 calories per serving, it's satisfying without feeling heavy, perfect for when you want to eat well and feel good.
02 -
  • Don't skip patting the cod dry before seasoning, because excess moisture prevents the fish from developing any color and can make the sauce watery.
  • Toast the almonds in a dry or lightly oiled pan and keep stirring, because they go from perfectly golden to burnt in seconds if you look away.
  • Let the rice sit covered for 5 minutes after cooking so the grains finish steaming and become perfectly fluffy instead of sticky or clumpy.
03 -
  • Use a baking dish that fits the fillets snugly so the sauce surrounds them and keeps everything moist, rather than spreading too thin and evaporating.
  • Taste the tomato sauce before adding the fish and adjust the seasoning, because this is your last chance to add more salt, spice, or a pinch of sugar if the tomatoes are too acidic.
  • If your cod fillets are uneven in thickness, tuck the thinner tail ends under themselves so they don't overcook while the thicker parts finish roasting.
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