Citric Acid Free Mediterranean Baked Cod with Olives and Tomatoes
Flaky white cod nestled in a bubbling bath of cherry tomatoes, briny olives, and capers — this skillet bake is the kind of weeknight dinner that looks like it took serious effort but really doesn't. The warm spice blend of smoked paprika, cumin, and turmeric gives the fish a gorgeous color and depth that feels anything but plain. For anyone navigating a citric acid sensitivity, the tricky part with fish dishes is usually the bottled sauces, pre-marinated proteins, and processed condiments that sneak citric acid in as a preservative — this recipe sidesteps all of that by building bold flavor from whole, fresh ingredients. The brightness here comes from real cherry tomatoes and a squeeze of fresh lemon, which is a naturally occurring source rather than the manufactured additive that causes problems for so many people. Everything comes together in one oven-safe skillet, so the tomatoes soften and meld with the olive oil and garlic into a sauce that practically makes itself. A shower of fresh parsley at the end keeps it vibrant and aromatic right up until it hits the table.
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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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