MSG Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and 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 warming blend of smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, so every bite is deeply flavored from edge to edge. Everything here is whole, recognizable, and straight from the produce aisle or pantry — no seasoning packets, no jarred sauces, no hidden additives to second-guess. For anyone navigating sensitivity to flavor enhancers, cooking from scratch like this is genuinely the easiest path to a satisfying, restaurant-quality meal. A squeeze of fresh lemon over the top just before serving lifts the whole dish and keeps it tasting clean and vibrant. It all comes together in one oven-safe skillet, which means less cleanup and more time actually enjoying dinner.
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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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