Lactose Free Mediterranean Baked Cod with Olives and Tomatoes
Bright, briny, and deeply savory, this baked cod dish pulls together the best flavors of the Mediterranean in a single skillet. Smoked paprika, cumin, and turmeric give the fish a warm, aromatic crust, while cherry tomatoes, Kalamata olives, and capers create a saucy, tangy base that practically makes itself as everything roasts together. Because the whole dish is built on olive oil, fresh produce, and bold spices, there's no butter, cream, or cheese anywhere in sight — making it naturally easy on anyone avoiding dairy without any substitutions required. The lemon juice squeezed over the fillets before baking brightens every element and keeps the fish incredibly moist. Going from stovetop to oven in one pan means less cleanup and more time to enjoy the results. A handful of fresh parsley and a few lemon wedges at the end pull it all together for a finish that looks as good as it tastes.
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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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