Beef Free Mediterranean Baked Cod with Olives and Tomatoes
Bright, briny, and deeply satisfying, this baked cod dish pulls together the best flavors of the Mediterranean in a single oven-safe skillet. Cherry tomatoes, Kalamata olives, and capers create a bold, jammy sauce that practically makes itself while the fish bakes to flaky perfection. A spice rub of smoked paprika, cumin, and turmeric gives the cod a warm, golden crust before it even hits the oven, layering in complexity without any fuss. The whole thing comes together in one pan, which means less cleanup and more time enjoying dinner. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten everything up and make it look genuinely stunning served straight from the skillet. It's the kind of weeknight meal that feels like it belongs on a restaurant menu, and every single ingredient on the list is naturally free from beef — no substitutions or workarounds needed.
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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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