Artificial Flavors Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and punchy capers come together in a sizzling skillet to create a sauce that practically begs to be sopped up with crusty bread. The cod fillets get rubbed with a warm blend of smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, so every bite is deeply seasoned without a single artificial shortcut. That's the real beauty of this dish — every layer of flavor comes from whole spices, fresh garlic, and real citrus, not a flavor packet or a seasoning blend with a suspiciously long ingredient list. A squeeze of fresh lemon over the top before it hits the oven ties everything together with a clean, bright finish. The whole thing bakes in one oven-safe skillet, which means less cleanup and a dramatic, restaurant-worthy presentation straight to the table. Scattered fresh parsley and lemon wedges on the side keep it vibrant and lively right up until the last forkful.
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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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