Mustard Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and capers come together in a skillet to create a bold, sun-soaked sauce that makes baked cod feel genuinely exciting. The fish gets rubbed with a warm spice blend of smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, so every bite is deeply flavored all the way through. What makes this dish so easy to trust is that every ingredient is straightforward and whole — no condiments, no hidden sauces, no reason to second-guess the label on anything. Mustard has a way of sneaking into spice blends, marinades, and store-bought sauces, but here the flavor comes entirely from honest pantry staples you can see and verify yourself. A squeeze of fresh lemon at the end lifts everything and keeps the dish tasting clean and vibrant. It all comes together in one oven-safe skillet, which means less cleanup and a genuinely beautiful presentation straight from the pan to the table.
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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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