Save Pin There's something about the sound of cod hitting a hot pan that makes you feel like you're cooking in a Mediterranean kitchen, even if you're thousands of miles away. One weeknight, I was staring at four pale fillets and a can of tomatoes, wondering how to turn something so simple into something that felt special. The answer came from a combination of warm spices and a handful of toasted almonds that completely transformed the dish—suddenly it wasn't just dinner, it was an experience.
I made this for someone who claimed they didn't like fish, and watching them ask for seconds while sauce dripped down their chin was one of those quiet kitchen victories that stays with you. The warmth of the cumin and coriander in those almonds seemed to unlock something in them, and suddenly they were wondering if they'd been wrong about fish all along. It became our shorthand for 'let's do something that feels a little fancy but doesn't require three hours of prep.'
Ingredients
- Cod fillets (4, about 150 g each): Look for fillets that are roughly the same thickness so they cook evenly; the thin spots won't dry out while the thick ones finish.
- Diced tomatoes (400 g can): San Marzano if you can find them, but honestly any good quality canned tomato will work—fresh ones can be watery and won't give you that concentrated flavor.
- Tomato paste (2 tablespoons): This is the secret to depth; it's concentrated tomato flavor that turns a sauce from okay to memorable.
- Smoked paprika (1 teaspoon for sauce, 1/4 teaspoon for almonds): The smokiness is what makes people ask what that incredible flavor is.
- Basmati rice (200 g): The long grains stay separate and absorb the ginger beautifully; don't skip quality here.
- Fresh ginger (1 tablespoon grated): Grate it on a microplane so it releases all its oils and distributes evenly through the rice.
- Sliced almonds (40 g): Toast them yourself rather than buying pre-toasted; you'll taste the difference in vibrancy.
- Olive oil (5 tablespoons total): Use a decent quality one; it's tasted here, not hidden in a sauce.
Instructions
- Start the ginger rice first:
- Heat a teaspoon of olive oil in a medium saucepan and let the grated ginger sizzle for just a minute until your kitchen smells like fresh spice. Toast the rice in that oil for a minute or two, stirring gently, then pour in the water and salt and bring it to a boil.
- Reduce heat and cover:
- Once it reaches a boil, turn the heat down low, cover it tightly, and let it cook for 12 to 15 minutes until the water is absorbed and the rice is tender. When it's done, let it sit covered for 5 minutes, then fluff it with a fork—those loose, separate grains are what you're after.
- Build the tomato sauce:
- While the rice cooks, heat a tablespoon of olive oil in a skillet over medium heat and soften your chopped onion until it's translucent and sweet. Add minced garlic and cook it for just a minute so it softens but doesn't brown, then stir in the canned tomatoes, tomato paste, and all the warm spices.
- Let the sauce simmer and deepen:
- Reduce the heat to medium-low and let it bubble gently for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly and the flavors blend together. You want it to concentrate just enough to coat the back of a spoon.
- Prepare the cod for roasting:
- Pat your cod fillets dry with a paper towel—moisture is the enemy of a good crust—then season each one with a pinch of salt and pepper on both sides. Spread the tomato sauce across the bottom of a baking dish and arrange the seasoned fillets on top, then drizzle them lightly with a tablespoon of olive oil.
- Roast until just done:
- Slide the dish into a 200°C (400°F) oven for 12 to 15 minutes; the cod is ready when it flakes easily with a fork and looks opaque all the way through. Don't overcook it—a minute too long and it goes from tender to dry.
- Toast the almonds while the cod roasts:
- In a small skillet over medium heat, warm a teaspoon of olive oil and add the sliced almonds along with the coriander, cumin, paprika, and salt. Stir them constantly for 2 to 3 minutes, listening for the crackling sound that means they're toasting—when they smell nutty and golden, move them to a plate to cool.
- Plate it all together:
- Divide the fluffy ginger rice among four plates, top each portion with a roasted cod fillet and a generous spoonful of the tomato sauce, then scatter the warm spiced almonds over the top. Finish with a sprinkle of fresh chopped parsley and a lemon wedge on the side for brightness.
Save Pin This dish has a way of making ordinary Wednesday nights feel like something worth lingering over, and that's when I knew it had earned its place in regular rotation. There's a quiet confidence in serving something simple and well-executed, and this one delivers exactly that.
Why This Combination Works
The warmth of the cumin and coriander in the almonds echoes the spices in the sauce without overwhelming the delicate fish, creating layers of flavor that feel intentional and thoughtful. The ginger rice isn't just a vehicle for everything else—it's doing its own thing with brightness and aromatic lift that keeps the whole plate from feeling heavy. It's the kind of meal where you taste Mediterranean cooking without any pretension.
Timing and Temperature Matters
The real trick to this dish is getting all three components to finish at roughly the same time, which is why starting the rice first gives you a reliable timeline. The sauce can simmer gently while your rice cooks, and then you only need 15 minutes in the oven for perfectly cooked fish. Temperature-wise, 200°C is hot enough to cook the cod through without drying it out, and that gentle heat means the tomato sauce doesn't break or separate.
Make It Your Own
This recipe is forgiving enough to welcome your own adjustments, whether that's swapping cod for halibut or sea bass, turning up the heat with extra chili flakes, or adding a handful of capers to the sauce for brininess. The spice blend in the almonds can shift depending on what you have in your cabinet—cinnamon instead of coriander is lovely, or a touch of cumin intensified if you lean that way. Some nights I add a squeeze of fresh lemon juice to the rice before serving, and others I scatter a few toasted pine nuts alongside the almonds for richness.
- Swap the cod for halibut, sea bass, or another firm white fish if that's what your market has.
- Make the tomato sauce a day ahead and just warm it through while you cook everything else.
- Serve with a crisp green salad and a dry white wine like Sauvignon Blanc or Riesling for the complete experience.
Save Pin This is the kind of meal that makes you feel capable in the kitchen without demanding hours of your time. Serve it, watch people light up when they taste it, and let it become one of those dishes you make again and again because it works.
Recipe FAQs
- → Can I substitute cod with another type of fish?
Yes, you can use any firm white fish such as haddock, halibut, or sea bass. Adjust cooking time based on the thickness of the fillets to ensure they cook through properly.
- → How do I know when the cod is fully 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 no longer translucent in the center.
- → 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 an airtight container in the refrigerator. Reheat gently before adding the fish.
- → What can I use instead of 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'll provide a similar crunchy texture and nutty flavor.
- → How should I store leftovers?
Store the cod, sauce, and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, adding a splash of water if needed to prevent drying.
- → Can I make this dish spicier?
Yes, increase the chili flakes in the tomato sauce or add a pinch of cayenne pepper to the spiced almonds. You can also serve with hot sauce on the side for those who prefer extra heat.