Anti Inflammatory Mediterranean Baked Cod with Olives and Tomatoes
Flaky cod nestled in a bubbling bath of cherry tomatoes, Kalamata olives, and capers — this one-skillet dinner is the kind of meal that looks like it took serious effort but comes together in well under an hour. The spice rub of smoked paprika, cumin, and turmeric does double duty, adding warmth and depth while also delivering some of the most well-researched anti-inflammatory compounds you can cook with. Extra virgin olive oil carries those flavors into the sauce and keeps everything rich without feeling heavy. Garlic, tomatoes, and olives build a briny, slightly sweet base that practically makes itself while the cod finishes in the oven at 400°F — no fussing, no second pan. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten the whole dish and round out the Mediterranean profile beautifully. It serves four straight from the skillet, which means less cleanup and more time actually enjoying dinner.
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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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