Ginger Free Mediterranean Baked Cod with Olives and Tomatoes
Flaky cod nestled in a bubbling bath of cherry tomatoes, briny Kalamata olives, and capers — this skillet bake is the kind of weeknight dinner that looks like you spent hours on it. A blend of smoked paprika, cumin, and turmeric gives the fish a warm, earthy crust without leaning on any ginger whatsoever, so the spice profile is bold and satisfying while staying completely on-side for anyone avoiding that ingredient. The whole dish comes together in one oven-safe skillet, which means less cleanup and more time enjoying a glass of wine with dinner. Bright lemon juice and fresh parsley scattered over the top at the end keep everything tasting light and vibrant against the richness of the olive oil and olives. It's the kind of recipe that proves you don't need a long ingredient list or complicated technique to land something genuinely impressive on 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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