Tomato-Roasted Cod With Spiced Almonds

The smell hit me before I even opened the oven: smoky tomato, warm spices, and that unmistakable scent of fish turning tender and flaky. I was testing this dish on a Tuesday night when I had zero energy but wanted something that felt like effort. It turned out to be one of those accidental wins where minimal fuss delivered maximum flavor. The spiced almonds were a last-minute idea, and now I can't imagine the dish without them.

I made this for a small dinner party once, and a friend who claimed to hate fish asked for seconds. She said it was the sauce that got her, rich and smoky with just enough heat to keep things interesting. I've since served it to picky eaters, weeknight guests, and myself on quiet evenings when I need something nourishing. It always delivers, and it always disappears.

Ingredients

• Cod fillets: Choose firm, skinless fillets that won't fall apart during roasting, and pat them dry before seasoning to help them sear slightly in the sauce.
• Olive oil: Used throughout for sautéing and drizzling, it adds richness without overwhelming the delicate fish.
• Diced tomatoes: The base of the sauce, they break down into a thick, flavorful blanket that keeps the fish moist as it roasts.
• Tomato paste: Adds concentrated depth and a slight sweetness that balances the spices beautifully.
• Garlic and onion: The aromatic foundation, softened until sweet and fragrant before the tomatoes go in.
• Smoked paprika: This is the secret, it gives the sauce a warm, almost charred flavor without any actual grilling.
• Ground cumin and coriander: Earthy and warm, they tie the sauce and the almonds together with a shared flavor thread.
• Sliced almonds: Toasted with spices, they add crunch and a nutty richness that contrasts perfectly with the tender fish.
• Basmati rice: Light and fluffy, it soaks up the sauce without getting mushy.
• Fresh ginger: Grated into the rice, it adds a bright, zesty note that lifts the whole dish.
• Fresh parsley and lemon wedges: A bright finish that cuts through the richness and makes everything pop.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) so it's hot and ready when the fish goes in.

Start the ginger rice:

Heat olive oil in a medium saucepan, add grated ginger, and let it sizzle for a minute until your kitchen smells amazing. Stir in the rice, then add water and salt, bring it to a boil, cover, and simmer gently for 12 to 15 minutes until the rice is tender and the water is absorbed.

Build the tomato sauce:

While the rice cooks, heat olive oil in a skillet and sauté the chopped onion until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for another minute, then stir in diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if you like a little heat, and let it simmer for 5 to 7 minutes until the sauce thickens slightly.

Prep the cod:

Lightly oil a baking dish and spread the tomato sauce across the bottom. Pat the cod fillets dry with paper towels, season both sides with salt and pepper, and nestle them into the sauce, then drizzle with a tablespoon of olive oil.

Roast the fish:

Slide the baking dish into the oven and roast for 12 to 15 minutes, until the cod flakes easily with a fork and the edges just start to brown.

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 coriander, cumin, paprika, and salt, and stir constantly for 2 to 3 minutes until they're golden and fragrant. Transfer them to a plate immediately so they don't burn.

Plate and serve:

Fluff the ginger rice with a fork and divide it among four plates, top each with a cod fillet and a generous spoonful of sauce, then scatter the spiced almonds over the top and finish with fresh parsley and a lemon wedge on the side.

Save

There was a night when I plated this for myself after a long day, and the combination of the warm rice, the tender fish, and that crunchy almond topping felt like a small act of care. It reminded me that good food doesn't have to be complicated or fancy, it just has to taste like it matters. This dish does that every time.

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. The key is choosing a firm white fish that won't fall apart in the sauce. I've also made this with snapper, and it was just as good, maybe even a little sweeter.

Making It Your Own

If you want more heat, double the chili flakes or add a pinch of cayenne to the sauce. For a richer finish, stir a spoonful of Greek yogurt into the tomato sauce just before adding the fish. I've also tossed in a handful of chopped Kalamata olives once, and the briny pop was incredible.

Serving and Pairing

This dish is complete on its own, but a crisp green salad with a lemony vinaigrette makes it feel like a full meal. I've served it with roasted asparagus and wilted greens, both worked beautifully. If you're pouring wine, go for a dry Riesling or Sauvignon Blanc, something bright and clean that won't compete with the spices.

• Leftovers reheat surprisingly well, just add a splash of water to the sauce before warming.
• You can prep the tomato sauce a day ahead and refrigerate it, then just roast the fish when you're ready.
• If you're not into almonds, try toasted pine nuts or sunflower seeds with the same spice blend.

Save

This is the kind of recipe that makes you look like you know what you're doing, even if you're winging it. It's healthy, it's flavorful, and it feels like a treat without any of the guilt.

Recipe FAQs

→ Can I substitute another type of fish for cod?

Yes, any firm white fish such as haddock, halibut, or sea bass works beautifully in this dish. Adjust cooking time based on the thickness of the fillets.

→ How do I know when the cod is properly 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 tender throughout.

→ 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 the refrigerator. Reheat gently before adding the fish and roasting.

→ What can I use instead of almonds if I have a nut allergy?

Toasted pumpkin seeds or sunflower seeds make excellent nut-free alternatives. Season them with the same spice blend for similar flavor and crunch.

→ 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 avoid overcooking the fish.

→ Can I make this dish spicier?

Yes, increase the chili flakes in the tomato sauce or add a pinch of cayenne pepper to the spiced almonds for extra heat.