Mushroom Free Mediterranean Baked Cod with Olives and Tomatoes
Bright, briny, and deeply satisfying, this baked cod brings the sun-drenched flavors of the Mediterranean straight to your dinner table. The fillets get rubbed down with smoked paprika, cumin, and turmeric before nestling into a bubbling skillet of cherry tomatoes, Kalamata olives, and capers — a combination that's bold without being fussy. Everything comes together in one oven-safe pan, which means less cleanup and more time actually enjoying your meal. For anyone avoiding fungi, this dish is a natural fit — every ingredient is clean and straightforward, with zero mushroom-based sauces, broths, or umami shortcuts hiding in the mix. The garlic goes in first, blooming in olive oil until just golden, and that aromatic base carries the whole dish. A squeeze of fresh lemon and a handful of parsley right before serving keeps it tasting vibrant and alive. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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