Tomato-Roasted Cod With Spiced Almonds

My neighbor brought over a fillet of cod one Sunday evening, insisting I try roasting it with tomatoes instead of pan-frying. I was skeptical at first, used to my usual lemon and butter routine, but the moment that tomato sauce started bubbling around the fish in the oven, filling the kitchen with smoky paprika and garlic, I knew she was onto something. The spiced almonds were her secret finishing touch, a crunchy contrast that turned a simple weeknight dinner into something I actually looked forward to making again.

I made this for a small dinner party last spring, mostly because I wanted something impressive but not fussy. One guest, a picky eater who claimed to hate fish, went back for seconds and asked for the recipe before dessert was even served. That night taught me that a little smokiness, a little spice, and something crunchy on top can win over even the most reluctant eaters.

Ingredients

• Cod fillets (about 150 g each), skinless: Cod is mild and forgiving, it does not fall apart easily and soaks up the tomato sauce beautifully without overpowering the spices.
• Olive oil: Used throughout for sauteing, roasting, and toasting, it ties the Mediterranean flavors together and keeps everything from sticking.
• Sea salt and black pepper: Simple seasoning that lets the fish shine, just enough to bring out its natural sweetness.
• Diced tomatoes (400 g can): The backbone of the sauce, they break down into a thick, savory base that clings to every flake of fish.
• Tomato paste: Adds depth and a hint of umami, thickening the sauce and intensifying the tomato flavor without extra liquid.
• Garlic cloves, minced: Two cloves are just right, they mellow in the sauce and perfume the whole dish without biting back.
• Small onion, finely chopped: Provides sweetness and body to the sauce, melting into the background but making everything taste rounder.
• Smoked paprika: This is what gives the sauce its warm, slightly smoky character, like a whisper of a campfire.
• Ground cumin: Earthy and warm, it plays off the paprika and adds complexity without feeling heavy.
• Dried oregano: A classic Mediterranean herb that brightens the tomato sauce and makes it feel familiar and comforting.
• Chili flakes (optional): A pinch adds gentle heat, you can skip it or double it depending on your mood.
• Sliced almonds (40 g): They toast up fast and carry the spices beautifully, adding texture and a nutty richness.
• Ground coriander: Sweet and citrusy, it lifts the almonds and balances the smokier spices.
• Basmati rice (200 g): Light and fluffy, it absorbs the sauce and provides a neutral base that lets the fish and almonds shine.
• Fresh ginger, finely grated: Grated ginger blooms in hot oil and infuses the rice with a subtle zing that keeps each bite interesting.
• Fresh parsley, chopped: A handful of green at the end adds freshness and a pop of color that makes the plate look alive.
• Lemon wedges: A squeeze of lemon at the table brightens everything and cuts through the richness of the sauce.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and let it heat while you get everything ready. This ensures the fish roasts evenly and the sauce bubbles just right.

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 fragrant. Stir in the rice to coat, then pour in the water and salt, bring it to a boil, reduce to a simmer, cover, and cook for 12 to 15 minutes until the grains are tender and the water is absorbed.

Make the tomato sauce:

While the rice simmers, heat 1 tablespoon olive oil in a skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes until soft and 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, and let it simmer for 5 to 7 minutes until the sauce thickens and the flavors meld together.

Arrange the cod:

Lightly oil a baking dish and spread the tomato sauce evenly across the bottom. Pat the cod fillets dry with a paper towel, season both sides with salt and pepper, and nestle them into the sauce, then drizzle 1 tablespoon olive oil over the top.

Roast the fish:

Slide the baking dish into the oven and roast for 12 to 15 minutes, or until the cod flakes easily with a fork and the sauce is bubbling at the edges. The fish should be opaque and tender, not rubbery.

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 stir constantly for 2 to 3 minutes until the almonds are golden and smell nutty and warm. Transfer them to a plate to cool so they stay crispy.

Plate and serve:

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

Save

The first time I served this, my partner asked if we could have it once a week. It became our Friday night ritual, a way to close out the week with something that felt special but did not require much energy after a long day. Now, every time I smell smoked paprika and ginger together, I think of those easy evenings, the kind where good food and quiet company are more than enough.

Choosing Your Fish

Cod is forgiving and widely available, but you can swap it for halibut, haddock, or even tilapia if that is what your market has fresh. Look for fillets that are firm to the touch, with a clean ocean smell and no browning at the edges. If you are using frozen fish, thaw it in the fridge overnight and drain off any excess liquid before patting it dry, otherwise the sauce will become watery.

Making It Your Own

This recipe is flexible, so do not be afraid to adjust the heat level or swap herbs based on what you have on hand. I have added fresh basil instead of oregano, used cashews when I ran out of almonds, and even stirred a handful of spinach into the tomato sauce for extra greens. The core technique stays the same, but the little tweaks make it feel new every time.

Storage and Leftovers

Leftovers keep well in an airtight container in the fridge for up to two days, though the almonds will soften once they sit in the sauce. I reheat individual portions gently in the microwave or in a covered skillet over low heat, adding a splash of water if the sauce has thickened too much. The rice reheats beautifully, and sometimes I like it even better the next day when the ginger flavor has settled into every grain.

• Store the spiced almonds separately if you plan to have leftovers, and sprinkle them fresh when you reheat.
• This dish does not freeze well because the cod texture changes, but the tomato sauce on its own freezes great for up to a month.
• A squeeze of fresh lemon over reheated fish brings it back to life and adds brightness.

Save

This is the kind of meal that makes you feel capable in the kitchen, even on a busy weeknight. It is bright, warm, and just complicated enough to feel like you made an effort, but simple enough that you will actually want to make it again.

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, tilapia, or sea bass. Just ensure the fillets are similar in thickness for even cooking.

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

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

→ Can I make this dish ahead of time?

While best served fresh, you can prepare the tomato sauce and ginger rice up to 2 days in advance. Store them separately in the refrigerator and cook the fish just before serving for optimal texture.

→ What can I substitute for almonds if I have a nut allergy?

For a nut-free version, try toasted pumpkin seeds or sunflower seeds with the same spice blend. They provide a similar crunchy texture and nutty flavor without the allergen.

→ How can I adjust the spice level?

Control the heat by adjusting the chili flakes in the tomato sauce. For a milder version, omit them entirely. For more heat, increase to 1/2 teaspoon or add a pinch of cayenne pepper.

→ What side dishes pair well with this meal?

This dish pairs beautifully with a crisp green salad, roasted Mediterranean vegetables, or steamed green beans. The ginger rice is already included, making it a complete meal on its own.