The topping for the decidedly not-bland flaky fish is made out of chopped almonds that have been mixed with fragrant spices and enlivened with lemon zest. The result is a crunchy and flavor-packed topping. This supper, which can be prepared in thirty minutes, is finished off with ginger-scented rice and juicy roasted tomatoes.
Ingredients
- 1 tsp. plus 2 1/2 tablespoons olive oil, divided
- 1 small onion, chopped
- Kosher salt
- 1 1/4 c. jasmine rice
- 1 2-inch piece ginger, sliced
- 1 clove garlic, smashed
- 1 lb. cherry tomatoes
- 1/4 c. sliced almonds, chopped
- 1 tsp. cumin seeds, crushed
- 3/4 tsp. coriander seeds, crushed
- 2 tsp. lemon zest, divided
- 4 6-ounce skinless cod fillets
- 1/4 c. flat-leaf parsley leaves, roughly chopped, plus more for sprinkling
Directions
Step 1
Preheat the oven to 400 degrees Fahrenheit. Heat one teaspoon of oil in a pot of medium size over medium heat. Add the onion and a quarter teaspoon of salt, and simmer it for three to four minutes with the lid on, tossing it regularly, until it is just soft. Bring the rice, ginger, garlic, and 1 3/4 cups of water to a boil after adding them to the pot.
Turn the heat down to low and cover the pot. Simmer the rice for 12 to 14 minutes, or until it is just soft. Taking the dish from the heat, cover it and let it rest until it is ready to be served.
Step 2
In the meanwhile, place the tomatoes on a wide baking sheet with a rim and mix them with a half tablespoon of oil and a quarter teaspoon of salt. Allow the tomatoes to roast undisturbed for nine to ten minutes, or until they begin to soften.
Step 3
A medium bowl should be used to combine almonds, cumin seeds, coriander seeds, half of the lemon zest, a quarter teaspoon of salt, and two teaspoons of oil. This should be done while the tomatoes are roasting. After dividing the mixture in an equal manner, pour it over the cod fillets.
Within the tomatoes that have been roasted, place the fish fillets and roast them for six to nine minutes, or until the cod is opaque and just cooked through.
Step 4
Rice should be fluffed with a fork once the garlic and ginger have been removed. The remaining lemon zest and parsley should be folded in.
Step 5
The rice should be served with fish and tomatoes on top, and more chopped parsley should be sprinkled on top.
Nutritional Value (per serving)
About 488 calories, 14 g fat (2 g saturated), 73 mg cholesterol, 461 mg sodium, 51 g carbohydrate, 4 g fiber, 4 g sugar (0 g added sugar), 37 g protein