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Tomato Roasted Cod With Spiced Almonds - Bright, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds cod fillets, cut into 4 pieces (about 1-inch thick)
  • 1 pint cherry or grape tomatoes (or 1 can diced tomatoes, well drained)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon lemon juice, plus extra wedges for serving
  • 1 garlic clove, minced
  • 1 teaspoon honey (optional, to balance acidity)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/3 cup sliced or slivered almonds
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander (optional but nice)
  • 2 tablespoons chopped fresh parsley or basil
  • Zest of 1/2 lemon

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  2. Toss the tomatoes: On the pan, mix tomatoes with 1 tablespoon olive oil, minced garlic, honey, 1/4 teaspoon salt, and black pepper. Spread into an even layer.
  3. Start roasting: Roast tomatoes for 10 minutes until they begin to blister and release juices.
  4. Season the cod: Pat cod dry. Drizzle with remaining 1 tablespoon olive oil and lemon juice. Sprinkle with 1/4 teaspoon salt and a pinch of red pepper flakes if using.
  5. Add the fish to the pan: Scoot tomatoes aside and nestle cod pieces among them. Spoon some tomato juices over the top.
  6. Roast to flaky: Return pan to oven and roast 8–12 minutes, depending on thickness, until the cod flakes easily and is opaque in the center. Thicker fillets may need a minute or two more.
  7. Make spiced almonds while the fish cooks: In a small skillet over medium heat, add almonds. Toast dry for 2–3 minutes, stirring, until lightly golden. Stir in smoked paprika, cumin, and coriander with a tiny drizzle of olive oil and a pinch of salt. Cook 30 seconds more until fragrant. Remove from heat.
  8. Finish with freshness: Sprinkle lemon zest and chopped herbs over the roasted fish and tomatoes.
  9. Serve: Spoon tomatoes and their juices over cod, then top with the warm spiced almonds. Add extra lemon on the side.