Almond Free Mediterranean Baked Cod with Olives and Tomatoes
Bright, briny, and deeply savory, this baked cod dish brings the best of Mediterranean cooking straight to your weeknight table. The fillets get rubbed down with a warm spice blend of smoked paprika, cumin, and turmeric before nestling into a skillet full of cherry tomatoes, Kalamata olives, and capers — a combination that creates its own gorgeous, jammy sauce as everything bakes together. A squeeze of fresh lemon and a handful of chopped parsley finish it off with just the right amount of brightness. The whole thing comes together in one oven-safe skillet, which means less cleanup and more time to actually enjoy dinner. For anyone navigating tree nut restrictions, this recipe is naturally free of almonds and any almond-derived ingredients — no substitutions or workarounds needed, just clean, bold flavors from start to finish. The cod itself turns out flaky and tender, soaking up all that garlicky, olive-laced goodness from the pan. It's the kind of dish that looks and tastes like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
- 4 cod fillets (6 oz each), about 1 inch thick
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 4 garlic cloves, thinly sliced
- 1 pint (10 oz) cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- 2 tbsp capers, drained
- ¼ tsp red pepper flakes (optional)
- 1 lemon, half juiced and half cut into wedges for serving
- ¼ cup fresh parsley, roughly chopped
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
In a small bowl, combine the salt, black pepper, smoked paprika, cumin, and turmeric. Pat the cod fillets dry with paper towels, then rub both sides of each fillet with 1 tbsp of the olive oil and the spice mixture.
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