Artificial Food Coloring Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and capers come together in a skillet to create a sauce that practically makes itself while the cod bakes to flaky perfection. The spice rub — smoked paprika, cumin, and turmeric — builds deep, warm color and flavor entirely from your spice rack, with no dyes or artificial additives anywhere in sight. That matters more than you might think, since pre-seasoned fish and jarred sauces at the grocery store often sneak in synthetic colorings to boost their visual appeal. Here, every bit of that gorgeous golden-red hue comes straight from real ingredients. A squeeze of fresh lemon at the end lifts the whole dish and keeps it tasting clean and vibrant. It all comes together in one oven-safe skillet, which means less cleanup and a genuinely impressive dinner on the table with minimal fuss.
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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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