In a large deep skillet, heat 2 tablespoons of olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.

Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt and pepper. Toss well to combine the rice with the spices and onions. and toast the rice lightly with the spices, about 5 minutes.

Add the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and fluff with a fork.

While the rice is cooking, heat a large non-stick skillet over medium heat. Add the almonds and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside. (this will be just like the “How to Toast Almonds but in a bigger pot, so I recommend just transferring it from the big pot to a small skillet for the tutorial or vice versa)

Use paper towels to pat the fish dry, then season with salt, pepper and cumin on both sides. Place the flour in a shallow bowl and dip the cod fillet in the flour lightly on both sides.

Heat the remaining 2 tablespoons of the olive oil in the same skillet used to cook the almonds over medium-high heat.

Add the fish into the skillet and cook the first side for about 3-4 minutes then flip and cook the other side for about 3-4 minutes.

Serve the cooked fish on top of the rice mixture and garnish with toasted almonds and parsley.