Flaky cod fillets get rubbed with a warm blend of smoked paprika, cumin, and turmeric, then nestled into a skillet of blistered cherry tomatoes, briny Kalamata olives, and capers for a one-pan dinner that's bursting with Mediterranean flavor. A quick sear on the garlic before the tomatoes go in builds a deeply savory base, and a squeeze of fresh lemon juice right before baking keeps everything bright. The fish finishes tender and opaque, flaking easily under a fork, while the sauce reduces into something rich enough to spoon over every bite. Fresh parsley scattered on top adds a clean, herby finish, and lemon wedges on the side let everyone add extra acidity to taste. This naturally simple, whole-ingredient preparation makes it an easy win for a gluten free dinner rotation, no special planning required. Serve it straight from the skillet for a rustic, dinner-party-worthy presentation with almost no cleanup.
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Preheat the oven to 400°F (205°C).
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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