Save The smell of smoked paprika hitting hot olive oil always pulls me straight back into my kitchen. I was testing this cod recipe on a rainy Tuesday, convinced the almonds would burn while I fussed with the rice. They didn't. Instead, they turned golden and filled the room with warm spice, and suddenly I had a dish that tasted like effort but came together in under an hour.
I made this for my sister when she visited last spring, mostly because I wanted to prove fish didn't have to be boring. She's the type who orders chicken everywhere, but she went back for seconds of the tomato sauce, soaking it up with extra rice. By the end of the night, she'd saved the recipe on her phone.
Ingredients
- Cod fillets: Choose thick, skinless pieces that won't fall apart under heat, and always pat them dry before seasoning so they sear instead of steam.
- Diced tomatoes: Canned tomatoes are your friend here, already soft and ready to simmer into a rich base without any chopping drama.
- Smoked paprika: This is what gives the sauce its deep, almost smoky sweetness, don't skip it or substitute regular paprika.
- Sliced almonds: They toast fast and turn nutty and crisp, adding texture that makes every bite feel complete.
- Fresh ginger: Grate it finely so it melts into the rice, leaving behind just warmth and fragrance instead of fibrous bits.
- Basmati rice: It cooks up fluffy and separate, perfect for soaking up all that tomato sauce without getting mushy.
- Garlic and onion: The aromatics that build the foundation, cook them until soft and sweet before adding anything else.
- Olive oil: Used throughout to carry flavor and keep everything from sticking, a good quality one makes a difference you can taste.
- Fresh parsley and lemon: Brightens the whole dish at the end, cutting through richness with a pop of green and citrus.
Instructions
- Get the oven ready:
- Preheat to 200°C so it's hot and waiting when your cod is ready to roast. This ensures even cooking and a nicely set sauce.
- Start the ginger rice:
- Heat oil in a saucepan, cook the grated ginger until it smells bright and sharp, then stir in the rice to coat every grain. Add water and salt, bring it to a boil, cover tightly, and let it simmer undisturbed for 12 to 15 minutes until tender and fluffy.
- Build the tomato sauce:
- In a skillet, soften the chopped onion in olive oil until it's translucent and sweet, about 3 to 4 minutes. Stir in the garlic for another minute, then add the diced tomatoes, tomato paste, paprika, cumin, oregano, and chili flakes, letting everything simmer together until the sauce thickens slightly.
- Prepare the cod:
- Pat the fillets completely dry with paper towels, season both sides with salt and pepper, then nestle them into a lightly oiled baking dish over a bed of your tomato sauce. Drizzle a little olive oil on top so they stay moist and golden.
- Roast the fish:
- Slide the baking dish into the oven and roast for 12 to 15 minutes, until the cod flakes easily when nudged with a fork. The sauce will bubble around the edges and smell incredible.
- Toast the spiced almonds:
- While the cod roasts, heat a teaspoon of olive oil in a small skillet over medium heat and add the sliced almonds with coriander, cumin, paprika, and salt. Stir constantly until they turn golden and fragrant, about 2 to 3 minutes, then transfer them to a plate so they don't burn.
- Plate and serve:
- Fluff the ginger rice with a fork and divide it among four plates. Top each serving with a cod fillet, spoon some of that rich tomato sauce over the fish, then scatter the warm spiced almonds on top and finish with fresh parsley and a lemon wedge on the side.
Save This dish became a regular in my rotation after a friend told me it reminded her of a trip to Portugal. I'd never been, but hearing that made me realize how food can carry you somewhere without a plane ticket. Now every time I make it, I think about coastlines I haven't seen yet.
Choosing Your Fish
Cod is mild and forgiving, but you can swap it for halibut, haddock, or even sea bass if that's what looks good at the market. Just make sure whatever you pick is firm enough to hold its shape under the sauce and thick enough that it won't overcook in the oven. I once used tilapia and it fell apart into the tomatoes, still tasted fine, but the presentation was a mess.
Making It Your Own
If you like heat, double the chili flakes or add a pinch of cayenne to the almonds. I've also stirred fresh spinach into the tomato sauce right before adding the fish, which wilts down and adds color without extra effort. Sometimes I'll toss in a handful of olives or capers for a briny kick, especially if I'm serving this to people who love bold flavors.
Serving and Pairing
This pairs beautifully with a crisp green salad dressed simply in lemon and olive oil, letting the fish stay the star. A dry Riesling or Sauvignon Blanc cuts through the richness of the sauce and complements the ginger in the rice. If you're feeding a crowd, double the recipe and use a larger baking dish, everything scales up easily.
- Serve with crusty bread to mop up every last bit of tomato sauce.
- Leftover rice reheats beautifully and makes a great base for fried eggs the next morning.
- Store any extra spiced almonds in an airtight container and sprinkle them on salads or roasted vegetables all week.
Save This recipe proves that healthy doesn't have to mean bland or complicated. Make it once, and it'll become one of those dishes you turn to when you want something that feels special without the stress.
Recipe Questions & Answers
- → 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. Adjust cooking time based on the thickness of the fillets to ensure the fish flakes easily with a fork.
- → How can I make this dish spicier?
Increase the amount of chili flakes in the tomato sauce or add a pinch of cayenne pepper. You can also add fresh sliced chili peppers to the sauce while it simmers for extra heat.
- → Can I prepare any components ahead of time?
The tomato sauce can be made up to 2 days in advance and stored in the refrigerator. The spiced almonds can also be toasted ahead and kept in an airtight container. Cook the rice and fish fresh for best results.
- → What can I serve alongside this dish?
A crisp green salad with lemon vinaigrette, roasted vegetables like asparagus or zucchini, or steamed green beans complement this dish beautifully. For wine pairing, try a dry Riesling or Sauvignon Blanc.
- → How do I know when the cod is fully cooked?
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. Avoid overcooking to keep the fish tender and moist.
- → Can I make this dish dairy-free?
This dish is naturally dairy-free as written. Just ensure all your ingredients, particularly any processed items, don't contain hidden dairy products. It's already suitable for pescatarian and gluten-free diets.