Tomato-Roasted Cod With Spiced Almonds (Print Version)

Tender cod in zesty tomato sauce with crunchy spiced almonds over aromatic ginger rice—vibrant and healthy.

# Components:

→ Fish & Marinade

01 - 4 cod fillets, skinless, approximately 5.3 oz each
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 medium saucepan over medium heat. Add grated ginger and cook 1 minute until fragrant. Add rice and stir to coat. Pour in water and salt, bring to boil, reduce to simmer, cover, and cook 12-15 minutes until tender. Remove from heat and let sit covered for 5 minutes. Fluff with fork.
03 - Heat 1 tablespoon olive oil in skillet over medium heat. Add chopped onion and cook 3-4 minutes until soft. Add minced garlic and cook 1 minute. Stir in diced tomatoes, tomato paste, smoked paprika, ground cumin, dried oregano, and chili flakes if using. Simmer 5-7 minutes until slightly thickened.
04 - Lightly oil baking dish and spread tomato sauce evenly on bottom. Pat cod fillets dry with paper towels, season with salt and pepper, and arrange over sauce. Drizzle fillets with 1 tablespoon olive oil.
05 - Place baking dish in preheated oven and roast 12-15 minutes until fish flakes easily with fork.
06 - While cod cooks, heat 1 teaspoon olive oil in small skillet over medium heat. Add sliced almonds, ground coriander, ground cumin, smoked paprika, and sea salt. Toast, stirring frequently, 2-3 minutes until almonds are golden and fragrant. Transfer to plate to cool.
07 - Divide ginger rice among serving plates. Top each portion with tomato-roasted cod and spoon sauce over fillet. Sprinkle toasted spiced almonds on top and garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The fish comes out impossibly tender while the almonds stay golden and crunchy, creating a textural contrast that feels fancy but takes minimal effort.
  • Everything happens in one oven, so you're not juggling multiple pans during dinner prep and actually have a moment to breathe.
  • At under 500 calories per serving, it's the kind of meal that tastes indulgent but leaves you feeling energized rather than sluggish.
02 -
  • If your cod is thinner than expected, it'll cook faster—start checking at the 10-minute mark by looking for that telltale flake test rather than trusting time alone.
  • Don't skip drying the fish fillets; wet fish steams instead of roasting, and you lose that gentle caramelization that makes this dish sing.
  • The almonds will continue cooking after you remove them from heat, so pull them off the stove when they look almost perfect, not when they look done.
03 -
  • Make your tomato sauce ahead of time if you're planning dinner—it actually tastes better the next day once the spices have had time to deepen.
  • If your oven runs hot, lower the temperature to 190°C and add a couple of minutes; every oven has its own personality, and knowing yours prevents overdone fish.
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