Cinnamon Free Mediterranean Baked Cod with Olives and Tomatoes
Bright, briny, and deeply savory, this baked cod dish brings the best of Mediterranean cooking straight to your weeknight table. The fillets get rubbed with smoked paprika, cumin, and turmeric before nestling into a bubbling skillet of cherry tomatoes, Kalamata olives, and capers — a combination that's bold without relying on any warming spices like cinnamon that can sneak into spice blends and pre-made sauces. That's actually great news if you're navigating a sensitivity, because every ingredient here is straightforward and easy to verify. A squeeze of fresh lemon at the end lifts the whole dish and keeps it tasting clean and vibrant. The one-skillet method means the fish absorbs all those gorgeous pan juices as it finishes in the oven, so every bite is moist and packed with flavor. Serve it straight from the skillet with extra lemon wedges and a scatter of fresh parsley, and it looks impressive enough for company but comes together with very little 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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