Pin The smell of smoked paprika hitting warm olive oil is what hooked me on this dish. I was clearing out the pantry one rainy Tuesday, staring at a can of tomatoes and some leftover almonds, when I decided to stop following other people's recipes and just cook what made sense. The cod came out tender, the almonds added just enough crunch, and I realized I'd accidentally made something I actually wanted to eat again.
I made this for my sister after she moved into her new apartment. She was tired from unpacking, skeptical about fish, and convinced she didn't like cumin. By the time she finished her second helping, she was asking me to text her the ingredients list. That's when I knew this recipe had real power—it turns skeptics into believers without any convincing required.
Ingredients
- Cod fillets: Use skinless fillets about 150 g each for even cooking, and pat them completely dry before seasoning so they roast instead of steam.
- Diced tomatoes: A good-quality canned tomato makes all the difference here, look for ones with minimal added ingredients and a bright, slightly sweet flavor.
- Tomato paste: This deepens the sauce and adds body, stir it in with the garlic so it caramelizes slightly and loses any metallic edge.
- Smoked paprika: The smoky warmth is the backbone of this dish, don't skip it or substitute with regular paprika unless you want to lose that depth.
- Sliced almonds: Toast them in a dry pan if you want even more flavor, but watch them closely because they go from golden to burnt in seconds.
- Fresh ginger: Grate it finely so it melts into the rice, leaving only fragrance and warmth without any fibrous bits.
- Basmati rice: Rinse it once or twice to remove excess starch, this keeps the grains fluffy and separate instead of gummy.
- Fresh parsley: Chop it at the last minute and scatter generously, the brightness cuts through the richness and makes the whole plate come alive.
Instructions
- Start the ginger rice:
- Heat a teaspoon of olive oil in a medium saucepan over medium heat, add the grated ginger, and let it sizzle for about a minute until your kitchen smells like a spa. Stir in the rice to coat each grain, then pour in the water and salt, bring it to a boil, cover tightly, and lower the heat to a gentle simmer for 12 to 15 minutes.
- Build the tomato sauce:
- While the rice cooks, heat a tablespoon of olive oil in a skillet and soften the chopped onion for 3 to 4 minutes, then add the garlic and cook just until fragrant. Stir in the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if using, and let it all simmer for 5 to 7 minutes until the sauce thickens slightly and tastes like something you'd want to eat with a spoon.
- Prepare the cod:
- Lightly oil a baking dish and spread the tomato sauce evenly across the bottom, then pat the cod fillets completely dry with paper towels, season both sides with salt and pepper, and nestle them into the sauce. Drizzle a tablespoon of olive oil over the top so the fish stays moist and gets a little golden as it roasts.
- Roast the fish:
- Slide the baking dish into your preheated 200°C oven and roast for 12 to 15 minutes, checking after 12 by gently pressing the thickest part of a fillet with a fork. If it flakes easily and looks opaque all the way through, it's done.
- Toast the spiced almonds:
- While the cod roasts, heat a teaspoon of olive oil in a small skillet over medium heat, add the sliced almonds along with the coriander, cumin, paprika, and salt, and stir constantly for 2 to 3 minutes until they turn golden and smell nutty. Transfer them to a plate immediately so they stop cooking and stay crunchy.
- Plate and serve:
- Fluff the ginger rice with a fork and divide it among four plates, top each mound with a cod fillet and a generous spoonful of tomato sauce, then scatter the spiced almonds over everything. Finish with a handful of chopped parsley and a wedge of lemon on the side for squeezing.
Pin This dish showed up at a small dinner party I threw last spring, and I remember watching my friend Anna—who usually orders chicken—go quiet as she took her first bite. She looked up, smiled, and said it tasted like vacation. I'm not sure what vacation tastes like, but I think she meant it felt light, warm, and like something worth savoring slowly.
Choosing Your Fish
Cod is ideal because it's mild, firm, and doesn't fall apart when you spoon sauce over it. But if cod isn't available or you want to try something different, haddock, halibut, or even thick tilapia fillets work beautifully here. Just make sure whatever you choose is skinless and cut into portions that are roughly the same thickness so they cook evenly. I've also used frozen cod in a pinch—just thaw it completely, pat it very dry, and proceed as usual.
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 flavor, stir a tablespoon of capers or a handful of chopped olives into the sauce just before adding the fish. I've also swapped the almonds for toasted pine nuts or sunflower seeds when I'm cooking for someone with a tree nut allergy, and it still delivers that essential crunch. The ginger rice is flexible too—try adding a squeeze of lime juice or a handful of chopped cilantro right before serving for a brighter, more herbaceous finish.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, though the almonds will soften if stored with the fish. To reheat, warm the cod gently in a covered dish in a 180°C oven for about 10 minutes, adding a splash of water to the sauce if it looks dry. The rice reheats beautifully in the microwave with a damp paper towel over the top, or in a covered pan on the stove with a tablespoon of water stirred through. If you're meal prepping, store the almonds separately in a small jar and sprinkle them on just before eating so they stay crisp.
- Refrigerate leftovers within two hours of cooking to keep everything safe and fresh.
- Freeze the tomato sauce separately if you want to prep ahead, then thaw and use it with fresh fish later.
- Reheat only what you'll eat to preserve texture and flavor.
Pin This is the kind of meal that makes you feel capable in the kitchen, even on nights when you're tired and tempted to order takeout. It's quick, it's satisfying, and it tastes like you cared—which, honestly, you probably did.
Recipe Q&A
- → Can I substitute cod with another fish?
Yes, any firm white fish works well, such as haddock, halibut, or sea bass. Adjust cooking time based on fillet thickness.
- → How do I know when the cod is properly cooked?
The cod is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). It should appear opaque throughout.
- → Can I make the tomato sauce ahead of time?
Absolutely. The tomato sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before adding the fish.
- → What can I use instead of almonds?
Cashews, pine nuts, or pumpkin seeds make excellent substitutes. Toast them with the same spice blend for similar flavor and crunch.
- → Is this dish suitable for meal prep?
Yes, though best enjoyed fresh. Store components separately—fish and sauce together, rice and almonds separately—for up to 3 days. Reheat gently to prevent overcooking the cod.
- → Can I make this spicier?
Increase the chili flakes in the tomato sauce or add fresh jalapeños. You can also add cayenne pepper to the spiced almond mixture for extra heat.