Brazil Nut Free Mediterranean Baked Cod with Olives and Tomatoes
Flaky cod nestled in a bubbling bath of cherry tomatoes, briny Kalamata olives, and capers — this skillet bake is the kind of weeknight dinner that looks like you spent way more effort than you actually did. A warm spice rub of smoked paprika, cumin, and turmeric gives the fish a gorgeous color and depth before it ever hits the pan, and a squeeze of fresh lemon right before baking ties everything together beautifully. The whole thing goes from stovetop to oven in one skillet, which means less cleanup and more time enjoying a genuinely impressive meal. Every ingredient here is straightforward and naturally free from tree nut concerns — no specialty swaps or label-scanning required, just honest pantry staples doing their best work. The tomatoes break down into a light, savory sauce that keeps the cod incredibly moist, while the olives and capers add punchy, salty contrast in every bite. Finish with a scatter of fresh parsley and serve straight from the skillet with lemon wedges for a dish that's as pretty as it is satisfying.
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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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