Paraben 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 smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, so every bite is deeply seasoned and incredibly moist. A squeeze of fresh lemon over the top before it hits the oven ties everything together with just the right amount of brightness. What makes this dish such a smart choice for anyone avoiding synthetic preservatives is that every single ingredient is whole and recognizable — fresh fish, real spices, good olive oil, and produce straight from the market. No packaged sauces, no mystery additives, just clean flavors doing exactly what they're supposed to do. The whole thing goes from stovetop to oven in one skillet, which means less cleanup and more time enjoying a genuinely restaurant-worthy dinner at home. Finish it with a scatter of fresh parsley and serve straight from the pan for a meal that looks as good as it tastes.
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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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