Tomato-Roasted Cod With Spiced Almonds

The smell of smoked paprika hitting warm olive oil stopped me mid-chop one evening, and I realized I'd been making this dish on autopilot for months. What started as a weeknight experiment with leftover tomato paste had quietly become my go-to answer when I craved something nourishing without the fuss. The cod never dries out buried under that spiced tomato blanket, and those toasted almonds add just enough crunch to make each bite feel intentional. It's one of those meals that tastes like you spent an hour fussing, but really you just layered a few smart flavors and let the oven do the work.

I made this for my sister after her first week back at work post-maternity leave, and she nearly cried over the ginger rice. She said it tasted like care, which felt like the highest compliment a tired person could give. We ate straight from the baking dish with the baby asleep in the carrier, and she kept going back for more of those almonds, pinching them off the top like tiny flavor bombs. It reminded me that good food doesn't need an occasion, it just needs to show up when someone needs it.

Ingredients

• Cod fillets (about 150 g each), skinless: Cod is mild and forgiving, which makes it perfect for this saucy roast, just make sure they're similar in thickness so they cook evenly.
• Olive oil: Used throughout for sauteing, drizzling, and toasting, it ties all the flavors together with a fruity richness.
• Sea salt and black pepper: Simple seasoning that lets the fish and spices shine without competing.
• Diced tomatoes (400 g can): The base of your sauce, choose a good quality can because it really affects the final brightness and depth.
• Tomato paste: Adds concentrated umami and helps thicken the sauce so it clings to the fish beautifully.
• Garlic cloves, minced: Two cloves give just enough punch without overpowering the delicate fish.
• Small onion, finely chopped: Builds a sweet, savory foundation that mellows as it simmers.
• Smoked paprika: This is the secret warmth in both the sauce and the almonds, don't skip it or the dish loses its soul.
• Ground cumin: Earthy and slightly nutty, it bridges the tomatoes and the toasted almonds perfectly.
• Dried oregano: A hint of herbaceousness that nods to Mediterranean roots without going full Italian.
• Chili flakes (optional): I always add them for a gentle background heat, but they're easy to leave out if you're feeding kids.
• Sliced almonds (40 g): Toast them until they smell like butter and spice, they're the textural star of the plate.
• Ground coriander: Adds a citrusy floral note to the almonds that feels unexpected and lovely.
• Basmati rice (200 g): Long-grain and fluffy, it stays light and aromatic under all that saucy fish.
• Fresh ginger, finely grated: Bloomed in oil at the start, it perfumes the rice with a clean, warming zing.
• Fresh parsley, chopped: Brightens the whole plate at the end and adds a pop of green that makes it feel complete.
• Lemon wedges: A squeeze of lemon right before eating wakes up every flavor on the plate.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) so it's ready when the cod goes in. This also gives you time to get everything else moving without rushing.

Start the ginger rice:

Heat 1 teaspoon olive oil in a medium saucepan over medium heat, add the grated ginger, and let it sizzle for about a minute until it smells bright and sharp. Stir in the rice to coat each grain in that gingery oil, then pour in the water and salt, bring it to a boil, cover tightly, and reduce to a gentle simmer for 12 to 15 minutes until the rice is tender and the water is absorbed.

Build the tomato sauce:

While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes until it softens and turns translucent. Stir in the minced garlic and cook for another minute, then add the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if using, and let it simmer for 5 to 7 minutes until the sauce thickens slightly and the flavors meld together.

Prep the cod for roasting:

Lightly oil a baking dish, spread the tomato sauce evenly across the bottom, then pat the cod fillets dry with a paper towel, season both sides with salt and pepper, and nestle them into the sauce. Drizzle the fillets with 1 tablespoon olive oil so they stay moist and golden on top.

Roast the cod:

Slide the baking dish into the preheated oven and roast for 12 to 15 minutes, or until the fish flakes easily with a fork and is opaque all the way through. The sauce will bubble gently around the edges and keep everything tender.

Toast the spiced almonds:

While the cod roasts, heat 1 teaspoon olive oil in a small skillet over medium heat, add the sliced almonds, coriander, cumin, paprika, and salt, and toast for 2 to 3 minutes, stirring constantly, until the almonds turn golden and smell nutty and warm. 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 mound with a piece of tomato-roasted cod and spoon extra sauce over the fish, then scatter the spiced almonds on top and finish with chopped parsley and a lemon wedge on the side. Serve hot and let everyone squeeze their own lemon.

Save

This dish became more than dinner the night I served it to a friend who'd just moved across the country and was eating takeout on a air mattress. She said it felt like home even though she'd never tasted it before, and I think that's because it's warm and bright and a little bit fancy without trying too hard. We talked until the lemon wedges were squeezed dry and the almonds were gone, and she took the recipe card with her when she left.

Cod is mild and widely available, but this recipe works beautifully with other firm white fish like haddock, halibut, or even tilapia if that's what's fresh at your market. The key is to pick fillets that are similar in size and thickness so they cook at the same rate and none of them dry out while the others finish. I've made this with frozen cod in a pinch, just make sure to thaw it completely and pat it very dry or the sauce will get watery.

If you want more heat, double the chili flakes or add a pinch of cayenne to the tomato sauce. I've also stirred in a handful of spinach or kale right before adding the fish, and it wilts into the sauce beautifully for extra greens. The almonds can be swapped for toasted pine nuts or pepitas if you have a tree nut allergy, and the ginger rice is just as good made with jasmine or even brown rice if you add a few extra minutes of cooking time.

This pairs beautifully with a crisp green salad dressed simply with lemon and olive oil, or roasted vegetables like zucchini and bell peppers if you want to keep the Mediterranean vibe going. A dry Riesling or Sauvignon Blanc cuts through the richness of the sauce and complements the ginger in the rice without competing. If you're serving this for a crowd, you can easily double the recipe and use a larger baking dish, just keep an eye on the fish so it doesn't overcook.

• Serve with warm pita or crusty bread to soak up every drop of that tomato sauce.
• Leftovers reheat surprisingly well, just add a splash of water to the sauce and warm gently on the stovetop.
• For meal prep, cook the rice and sauce ahead and roast the fish fresh when you're ready to eat.

Save

This is the kind of meal that feels like a small victory every time you make it, simple enough for a Tuesday but special enough to share. I hope it becomes one of those recipes you reach for when you want to feel like you've got it together, even if the rest of the day was a mess.

Recipe FAQs

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

Yes, you can substitute cod with any firm white fish such as halibut, haddock, sea bass, or tilapia. Just adjust cooking time based on the thickness of the fillets.

→ How do I know when the cod is fully cooked?

The cod is done when it reaches an internal temperature of 63°C (145°F) and flakes easily with a fork. The flesh should be opaque and no longer translucent.

→ Can I prepare the tomato sauce in advance?

Absolutely! The tomato sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently before adding the fish.

→ What can I use instead of almonds for a nut-free version?

For a nut-free alternative, try toasted pumpkin seeds or sunflower seeds with the same spice blend. They provide similar crunch and texture.

→ How should I store leftovers?

Store leftover 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. You can also drizzle with harissa or hot sauce before serving.