Hazelnut Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and punchy 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. Starting the dish on the stovetop and finishing it in the oven means the fish cooks gently and evenly, hitting that perfect flaky texture without drying out. A squeeze of fresh lemon over the top before baking ties everything together with just enough brightness to balance the richness of the olives and olive oil. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It's the kind of one-pan dinner that looks impressive enough for guests but is honestly simple enough for a weeknight. Finish with a shower of fresh parsley and serve straight from the skillet for maximum drama and minimal cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!