Macadamia Free Mediterranean Baked Cod with Olives and Tomatoes

Bright cherry tomatoes, briny Kalamata olives, and punchy capers come together in a sizzling skillet to cradle tender, flaky cod — it's the kind of weeknight dinner that looks like you spent hours but really didn't. The fillets get rubbed down with smoked paprika, cumin, and turmeric before everything goes into the oven, so every bite carries a warm, aromatic depth that feels anything but ordinary. Starting the sauce on the stovetop lets the tomatoes soften and release their juices, which means the fish essentially braises in a rich, savory pool as it bakes to a perfect 145°F. A squeeze of fresh lemon and a handful of chopped parsley at the end keep things bright and herbaceous. Every ingredient here is straightforward pantry and produce-section stuff — no specialty items, no hidden tree nut derivatives to second-guess at the store. It all comes together in one oven-safe skillet, which means less cleanup and more time to enjoy a genuinely impressive plate of food.

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