Save My neighbor knocked on my door one Thursday evening with a pan of something aromatic and a shy grin. She'd been experimenting with a lighter fish dish and wanted a second opinion. That first bite of tender cod nestled in smoky tomato sauce, topped with crunchy spiced almonds, changed how I thought about weeknight dinners. It was vibrant, satisfying, and somehow felt indulgent despite being under 500 calories. I asked for the recipe immediately, and it's been in my regular rotation ever since.
I made this for my book club on a rainy April night when everyone was craving comfort but also trying to eat lighter. The kitchen filled with the smell of cumin and paprika as the almonds toasted. When I brought the dish to the table, the colors alone made everyone pause. We ended up talking more about the recipe than the book that night, and three friends texted me the next day asking for the ingredient list.
Ingredients
- Cod fillets: Choose thick, firm fillets around 150 grams each so they stay moist during roasting and don't overcook in the sauce.
- Diced tomatoes: The base of your sauce, providing sweetness and body that clings to the fish beautifully.
- Smoked paprika: This is what gives the sauce its warm, slightly smoky depth that makes the dish feel special.
- Sliced almonds: Toast them just until golden and fragrant, they transform into crunchy, aromatic gems that contrast the tender fish.
- Fresh ginger: Grated finely into the rice, it adds a subtle zing that ties the whole plate together.
- Basmati rice: Light and fluffy, it absorbs the tomato sauce without becoming mushy.
- Garlic and onion: The aromatic foundation that makes the tomato sauce savory and complex.
- Ground cumin and coriander: These spices add warmth and earthiness to both the sauce and the almonds.
- Fresh parsley and lemon wedges: Bright, fresh garnishes that cut through the richness and lift every flavor.
Instructions
- Start the ginger rice:
- Heat olive oil in a medium saucepan and cook the grated ginger for a minute until it smells sweet and sharp. Stir in the rice, then add water and salt, bring it to a boil, cover tightly, and simmer gently for 12 to 15 minutes until tender and fluffy.
- Build the tomato sauce:
- In a skillet, soften the onion in olive oil until translucent, then add garlic and cook just until fragrant. Stir in the diced tomatoes, tomato paste, and all the spices, letting everything simmer together for 5 to 7 minutes until the sauce thickens and the flavors meld.
- Prepare the cod:
- Spread the tomato sauce evenly in a lightly oiled baking dish. Pat the cod fillets dry with paper towels, season both sides with salt and pepper, then nestle them into the sauce and drizzle with olive oil.
- Roast the fish:
- Slide the baking dish into a preheated 200 degree Celsius oven and roast for 12 to 15 minutes. The cod is done when it flakes easily with a fork and turns opaque throughout.
- Toast the spiced almonds:
- While the cod roasts, heat a small skillet with a teaspoon of olive oil over medium heat. Add the almonds and spices, stirring constantly for 2 to 3 minutes until golden and fragrant, then transfer immediately to a plate to stop the cooking.
- Plate and garnish:
- Fluff the ginger rice with a fork and divide it among four plates. Top each portion with a cod fillet and a generous spoonful of tomato sauce, then sprinkle with the spiced almonds, fresh parsley, and serve with lemon wedges on the side.
Save The first time I served this to my father, a lifelong steak and potatoes man, he went quiet after his first bite. He looked up, smiled, and asked when I'd learned to cook like this. It wasn't just the flavors, it was realizing that healthy food could feel this generous and warm. We sat at the table longer than usual that night, talking about nothing important, savoring every forkful.
Choosing Your Fish
Cod works beautifully here because it has a mild flavor and firm texture that holds up to roasting. If you can't find good quality cod, try halibut, haddock, or even tilapia. The key is choosing fillets that are about the same thickness so they cook evenly. I once used a mix of thick and thin pieces and the thin ones dried out while the thick ones were still underdone, so consistency matters more than the exact species.
Making It Your Own
This recipe is forgiving and loves a little improvisation. If you like heat, double the chili flakes or add a pinch of cayenne to the almonds. I've stirred chopped olives into the tomato sauce for a briny kick, and my sister swears by adding a handful of spinach in the last few minutes of roasting. The ginger rice is wonderful, but plain basmati or even quinoa would work if you're looking for variety.
Serving and Pairing
I like to serve this with a simple arugula salad dressed in lemon and olive oil to keep things light and fresh. The acidity of the greens balances the richness of the almonds. A chilled glass of Sauvignon Blanc or dry Riesling cuts through the tomato beautifully and makes the whole meal feel celebratory.
- Leftovers reheat surprisingly well, just add a splash of water to the sauce and warm gently.
- The spiced almonds can be made a day ahead and stored in an airtight container.
- Squeeze fresh lemon over everything just before eating, it brightens every element on the plate.
Save This dish has become my answer to the question of what to cook when I want something nourishing, flavorful, and a little bit special without the fuss. I hope it brings as much warmth to your table as it has to mine.
Recipe FAQs
- → Can I use a different type of fish?
Yes, any firm white fish such as haddock, halibut, or sea bass works well as a substitute for cod in this dish.
- → 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). 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 substitute for almonds if I have a nut allergy?
Try using toasted sunflower seeds or pumpkin seeds with the same spices for a similar crunchy texture without tree nuts.
- → Is this dish suitable for meal prep?
Yes, you can prepare components separately and store for up to 3 days. Reheat gently to avoid overcooking the fish.
- → Can I adjust the spice level?
Definitely. Increase chili flakes for more heat or omit them entirely for a milder version. Adjust smoked paprika to taste as well.