Honey Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and punchy capers come together in a bubbling skillet sauce that makes baked cod feel genuinely exciting. The fish gets rubbed with a warm spice blend of smoked paprika, cumin, and turmeric before it's nestled right into the pan, soaking up all those Mediterranean flavors as it bakes. A squeeze of fresh lemon over the top before it goes into the oven ties everything together with just the right amount of brightness. Every single ingredient here is naturally free of honey or any sweetener — no glaze, no marinade, nothing hidden — so the dish is clean and straightforward without any substitutions required. It all comes together in one oven-safe skillet, which means less cleanup and a dramatic, colorful presentation you can bring straight to the table. Scattered parsley and lemon wedges finish it off and make it look like something you'd order at a seaside restaurant. This is the kind of weeknight dinner that feels special without asking much of you at all.
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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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