Carrageenan Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and punchy capers come together in a skillet to create a sauce that practically begs to be sopped up with crusty bread. The cod fillets get a warm, aromatic rub of smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, so every bite is deeply flavored all the way through. A squeeze of fresh lemon over the top just before baking ties everything together with a little brightness that cuts through the richness of the olive oil. For anyone navigating processed food additives, this dish is a breath of fresh air — every single ingredient here is a whole, recognizable food with no hidden thickeners or stabilizers to worry about. Carrageenan tends to sneak into store-bought seafood marinades, pre-seasoned fish, and even some canned tomato products, so cooking from scratch with simple pantry staples like these is genuinely the easiest way to stay clear of it. The whole thing comes together in one oven-safe skillet, which means minimal cleanup and a genuinely impressive dinner on the table without much fuss. Finish it with a scatter of fresh parsley and serve straight from the pan for that effortless, rustic look that makes everyone think you spent way more time than you did.
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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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