Gelatin Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and capers come together in a sizzling skillet to create a sauce that practically begs to be soaked up with crusty bread. The cod fillets get rubbed down with a warm spice blend of smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, so every bite is deeply flavored and incredibly moist. This is the kind of dish that looks like it came from a seaside restaurant but comes together in a single oven-safe skillet with minimal fuss. For anyone navigating a gelatin-free lifestyle, fish dishes can sometimes hide surprises in glazes, marinades, or pre-seasoned fillets — here, every ingredient is straightforward and easy to verify. A squeeze of fresh lemon over the top before baking lifts the whole dish and keeps it tasting clean and vibrant. Finishing with a scatter of fresh parsley adds a pop of color and a herby brightness that ties everything together beautifully. Serve it straight from the skillet with lemon wedges on the side and let everyone dig in.
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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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