Chestnut Free Mediterranean Baked Cod with Olives and Tomatoes
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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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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