Tomato-Roasted Cod With Spiced Almonds (Printable)

Tender cod in tomato sauce with spiced almonds and ginger rice. A healthy Mediterranean delight under 500 calories.

# What You 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 - 1 can (14 oz) 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

# Directions:

01 - Set oven to 400°F and allow to reach temperature.
02 - Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add ginger and cook for 1 minute until fragrant. Add rice and stir to coat evenly. Pour in water and salt, bring to a boil, reduce to a simmer, cover with lid, and cook for 12 to 15 minutes until rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute. Stir in diced tomatoes, tomato paste, smoked paprika, ground cumin, dried oregano, and chili flakes if using. Simmer for 5 to 7 minutes until sauce thickens slightly.
04 - Lightly oil a baking dish and spread tomato sauce evenly across the bottom. Pat cod fillets dry with paper towels, season with salt and pepper, and arrange over sauce in a single layer. Drizzle fillets with 1 tablespoon olive oil.
05 - Transfer baking dish to preheated oven and roast for 12 to 15 minutes until fish flakes easily with a fork.
06 - While cod cooks, heat 1 teaspoon olive oil in a small skillet over medium heat. Add sliced almonds, ground coriander, ground cumin, smoked paprika, and salt. Toast while stirring frequently for 2 to 3 minutes until almonds are golden brown and fragrant. Transfer to a plate to cool.
07 - Divide ginger rice among serving plates. Top each portion with tomato-roasted cod and spoon sauce over each fillet. Sprinkle toasted spiced almonds over top and garnish with fresh parsley and lemon wedges.

# Top Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be sitting down to eat in under 45 minutes.
  • The crunchy spiced almonds add texture and warmth that make every bite feel intentional and complete.
  • It's under 500 calories per serving without tasting like diet food, just clean and satisfying.
  • The ginger rice soaks up the tomato sauce in the most delicious way, so nothing goes to waste.
02 -
  • Don't skip patting the fish dry before seasoning, moisture on the surface will steam the fish instead of letting it roast properly.
  • Watch the almonds closely while toasting, they can go from golden to burnt in seconds.
  • Let the rice sit covered for 5 minutes after cooking, it finishes steaming and becomes perfectly fluffy.
03 -
  • Toast your spices in the pan for a few seconds before adding the tomatoes, it wakes up the flavors and makes the sauce taste deeper.
  • Use a light hand with the salt on the fish, the tomato sauce and almonds already bring plenty of seasoning.
  • If your cod fillets are uneven in thickness, tuck the thinner ends under slightly so they cook at the same rate as the thicker parts.
Go back