Goodhousekeeping
Roasted Cod With Spiced Almonds Recipe
J.Jones5 hr ago
Chopped almonds tossed with aromatic spices and brightened with lemon zest become a crunchy, flavor-packed topping for definitely-not-bland flaky fish. Juicy roasted tomatoes and ginger-scented rice round out this feel-good 30-minute meal. - Continue Reading BelowYields: 4 serving(s)Total Time: 30Cal/Serv: 488 Heat oven to 400°F. Heat 1 teaspoon oil in medium saucepan on medium. Add onion and 1/4 teaspoon salt and cook, covered, stirring occasionally, until just tender, 3 to 4 minutes. Add rice, ginger, garlic, and 1 3/4 cups water and bring to a boil. Reduce heat and simmer, covered, until rice is just tender, 12 to 14 minutes. Remove from heat and let sit, covered, until ready to serve. Meanwhile, on large rimmed baking sheet, toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt. Roast undisturbed until tomatoes begin to soften, 9 to 10 minutes. While tomatoes roast, in medium bowl, stir together almonds, cumin seeds, coriander seeds, half of lemon zest, 1/4 teaspoon salt, and 2 tablespoons oil. Dividing evenly, spoon mixture on top of cod fillets. Nestle cod fillets among roasted tomatoes and roast until cod is opaque and just cooked through, 6 to 9 minutes. Discard garlic and ginger from rice and fluff with fork. Fold in parsley and remaining lemon zest. Serve rice topped with fish and tomatoes and sprinkled with additional chopped parsley. NICE RICE: Cooking the rice with garlic and ginger infuses it with wonderful aromas. Fold in fresh herbs and lemon zest right at the end for a bright finish.(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 Did you make this recipe? Comment below!
plus 2 1/2 tablespoons olive oil, divided
small onion, chopped
Kosher salt
jasmine rice
clove garlic, smashed
cherry tomatoes
sliced almonds, chopped
cumin seeds, crushed
coriander seeds, crushed
lemon zest, divided
flat-leaf parsley leaves, roughly chopped, plus more for sprinkling
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she's not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
Read the full article:https://www.goodhousekeeping.com/food-recipes/a62570087/tomato-roasted-cod-with-spiced-almonds-recipe/
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