Tomato-Roasted Cod With Spiced Almonds (Printable Version)

Tender cod in tomato sauce with spiced almonds over ginger rice. Healthy Mediterranean meal under 500 calories.

# What You'll 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 (200°C).
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 with oil. Pour in water and salt, bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes until rice is tender and water is absorbed. Remove from heat, keep 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 3-4 minutes until softened. Add minced garlic and cook for 1 minute more. Stir in diced tomatoes, tomato paste, smoked paprika, ground cumin, dried oregano, and chili flakes if using. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens slightly.
04 - Lightly oil a baking dish and spread tomato sauce evenly on the bottom. Pat cod fillets dry with paper towels and season both sides with salt and pepper. Arrange fillets over the sauce and drizzle with 1 tablespoon olive oil.
05 - Place baking dish in preheated oven and roast for 12-15 minutes, or until fish flakes easily with a fork and is opaque throughout.
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 sea salt. Toast, stirring frequently, for 2-3 minutes until almonds turn golden and become fragrant. Transfer to a plate to cool.
07 - Divide ginger rice among four plates. Top each portion with a roasted cod fillet and spoon tomato sauce over the fish. Sprinkle toasted spiced almonds on top and garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The spiced almonds add a texture and warmth that turns simple roasted fish into something you'd order at a restaurant.
  • Everything cooks in under half an hour, and most of it happens in the oven while you clean up or set the table.
  • It's filling and vibrant without feeling heavy, the kind of meal that leaves you satisfied but not sluggish.
  • The ginger rice soaks up the tomato sauce beautifully, so nothing goes to waste on the plate.
02 -
  • Pat the cod fillets completely dry before seasoning or they won't brown properly and the sauce will get watery.
  • Don't walk away from the almonds while they're toasting, they go from golden to burnt in seconds and there's no saving them once they turn.
  • Let the rice rest covered after cooking so the steam finishes the job and the grains fluff up instead of clumping together.
03 -
  • Taste the tomato sauce before adding the fish and adjust the seasoning, sometimes canned tomatoes need a pinch more salt or a tiny bit of sugar to balance their acidity.
  • If your cod fillets are on the thicker side, give them an extra 2 to 3 minutes in the oven and check with a fork rather than relying on the timer alone.
  • A splash of white wine in the tomato sauce adds another layer of flavor if you have an open bottle, just let it simmer for a minute before adding the tomatoes.
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