Bright, briny, and deeply satisfying, this baked cod dish brings the sun-soaked flavors of the Mediterranean straight to your dinner table. The fillets get rubbed down with a warm spice blend of smoked paprika, cumin, and turmeric before nestling into a skillet full of cherry tomatoes, Kalamata olives, and capers — the kind of combination that tastes like it took far more effort than it actually did. Everything goes from stovetop to oven in a single pan, which means less cleanup and more time enjoying the result. A squeeze of fresh lemon over the top before baking ties all those bold, savory flavors together beautifully. The whole thing is built from straightforward, easy-to-source ingredients — no specialty items, no hidden additives, just clean, whole foods you can feel confident about. Finished with a scatter of fresh parsley and served straight from the skillet, it's the kind of weeknight dinner that looks genuinely impressive without requiring any fuss.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 400°F (205°C).
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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