Nutmeg 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 to be soaked up with crusty bread. The cod fillets get rubbed down with smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, picking up every bit of flavor as they bake. A squeeze of fresh lemon over the top before it hits the oven keeps everything tasting clean and vibrant. This is the kind of one-pan dinner that looks like you spent hours on it but comes together with minimal effort and even less cleanup. Nutmeg shows up in a surprising number of spice blends, cream sauces, and store-bought seasonings, so building your own spice rub from scratch — like the one here — means you stay in complete control of what goes into the dish. Every ingredient is straightforward and easy to verify, which makes this a genuinely stress-free weeknight option. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley for a meal that's as beautiful as it is satisfying.
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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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