Nitrate & Nitrite Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and punchy capers come together in a sizzling skillet to create a sauce that practically begs for crusty bread to soak it up. The cod fillets get rubbed down with smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, soaking up every bit of flavor as they bake. Every single ingredient here is naturally free of added nitrates and nitrites — no cured meats, processed sauces, or packaged shortcuts in sight, just whole, fresh produce and pantry staples you can trust. That's genuinely rare for a dish this bold and satisfying, since so many Mediterranean-style recipes lean on cured olives packed with preservatives or jarred sauces with hidden additives. Here, the depth comes entirely from the spice rub, the slow-cooked garlic, and a squeeze of fresh lemon right before it hits the oven. The whole thing goes from stovetop to oven in one skillet, which means less cleanup and more time enjoying a dinner that looks seriously impressive. A shower of fresh parsley and a few lemon wedges at the end keep it bright, clean, and absolutely weeknight-worthy.
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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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