Save The kitchen smelled like warm cumin and tomatoes the night I threw this together on a Tuesday, too tired for anything complicated but craving something that felt bright and special. I had cod in the fridge, a can of tomatoes in the pantry, and a handful of almonds I'd been meaning to use. What came out of the oven that evening surprised me: flaky fish bathed in smoky tomato sauce, topped with crunchy spiced nuts that added just the right contrast. It became my go-to for nights when I wanted something nourishing without the fuss.
I made this for a friend who was convinced she didnt like fish, and she went back for seconds. The ginger rice soaked up the tomato sauce beautifully, and the almonds won her over completely. She asked for the recipe before she even finished her plate, which is always the best compliment. Now she makes it for her own family on busy weeknights.
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Ingredients
- Cod fillets: Choose firm, fresh fillets around 150 g each so they cook evenly and stay tender, not rubbery.
- Diced tomatoes: A good canned variety makes all the difference here, look for ones without added sugar or weird preservatives.
- Smoked paprika: This is what gives the sauce its deep, smoky sweetness, dont skip it or substitute regular paprika.
- Sliced almonds: Toast them just until golden and fragrant, they can burn fast so keep your eyes on the pan.
- Fresh ginger: Grate it finely so it melts into the rice and perfumes every grain without leaving fibrous bits.
- Basmati rice: Rinse it well before cooking to remove excess starch and keep the grains fluffy and separate.
- Garlic and onion: The aromatic base of the sauce, cook the onion until soft and the garlic just until fragrant.
- Ground cumin and coriander: These warm spices coat the almonds and tie the whole dish together with Mediterranean flair.
- Fresh parsley and lemon wedges: Bright, fresh garnishes that wake up the plate and add a zesty finish.
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Instructions
- Preheat and prep:
- Set your oven to 200°C so its nice and hot when the fish goes in. Gather your ingredients and give the rice a quick rinse under cold water until the water runs clear.
- Start the ginger rice:
- Heat olive oil in a medium saucepan, add the grated ginger, and let it sizzle for a minute until your kitchen smells amazing. Stir in the rice, then add water and salt, bring to a boil, cover, and simmer gently for 12 to 15 minutes until tender and fluffy.
- Build the tomato sauce:
- In a skillet, cook the chopped onion in olive oil until soft and translucent, then add the garlic and stir for a minute. Add the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes, then let it simmer for 5 to 7 minutes until slightly thickened and fragrant.
- Prep the cod:
- Pat the cod fillets dry with a paper towel, season both sides with salt and pepper, and set them aside. Lightly oil a baking dish and spread the tomato sauce evenly across the bottom.
- Roast the fish:
- Arrange the seasoned cod fillets over the tomato sauce, drizzle with a tablespoon of olive oil, and slide the dish into the oven. Roast for 12 to 15 minutes until the fish flakes easily with a fork and turns opaque.
- Toast the spiced almonds:
- While the cod roasts, heat a teaspoon of olive oil in a small skillet and add the sliced almonds along with coriander, cumin, paprika, and salt. Stir constantly for 2 to 3 minutes until golden and fragrant, then transfer to a plate to cool.
- Plate and serve:
- Divide the ginger rice among four plates, top each with a cod fillet and a generous spoonful of tomato sauce. Sprinkle the spiced almonds over the top and finish with fresh parsley and lemon wedges on the side.
Save I served this on a warm spring evening with the windows open and a bottle of chilled Sauvignon Blanc. My partner squeezed lemon over everything and declared it restaurant-quality, which made me feel like a kitchen genius. It wasnt fancy or complicated, just fresh and satisfying in the way a good home-cooked meal should be.
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Choosing Your Fish
Cod is mild and forgiving, but you can swap it for haddock, halibut, or even sea bass if thats what looks good at the market. Just make sure the fillets are similar in size and thickness so they cook evenly. I once used tilapia in a pinch and it worked fine, though it was a bit more delicate and required a gentler hand when transferring to plates.
Making It Your Own
If you like heat, double the chili flakes or add a pinch of cayenne to the tomato sauce. For a richer sauce, stir in a tablespoon of cream or a knob of butter at the end. I sometimes toss in a handful of spinach or kale during the last few minutes of roasting for extra greens. The recipe is flexible and welcomes whatever youre in the mood for.
Serving and Storing
This dish is best enjoyed fresh, but leftovers keep well in the fridge for up to two days. Reheat gently in the oven or microwave, adding a splash of water to the sauce if it thickens too much. The almonds lose some crunch after storing, so I like to toast a fresh batch when reheating if I have the time.
- Serve with a crisp green salad or roasted vegetables on the side.
- Pair with a dry white wine like Riesling or Sauvignon Blanc for a complete meal.
- Store leftover rice and fish separately to keep textures intact.
Save This recipe reminds me that good food doesnt need to be complicated or time-consuming. A few quality ingredients, a hot oven, and a little attention are all it takes to make something youll be excited to eat again and again.
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.
- → How do I know when the cod is perfectly cooked?
The cod is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should be opaque and tender, not translucent.
- → Can I make this dish ahead of time?
While best served fresh, you can prepare the tomato sauce and ginger rice up to 1 day ahead. Store separately in the refrigerator and cook the cod just before serving for optimal texture.
- → What can I substitute for almonds if I have a nut allergy?
For a nut-free version, use toasted pumpkin seeds or sunflower seeds with the same spice blend. They provide similar crunch and nutty flavor without tree nuts.
- → How can I make this dish spicier?
Increase the chili flakes in the tomato sauce to taste, add fresh sliced jalapeños, or incorporate a pinch of cayenne pepper into the spiced almond mixture for extra heat.
- → What wine pairs best with this dish?
A dry Riesling or Sauvignon Blanc complements the tomato and spice flavors beautifully. Alternatively, try a light Pinot Grigio or a crisp rosé for Mediterranean-style pairing.
