PCOS Friendly 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 something crusty. The cod fillets get rubbed down with a warming blend of smoked paprika, cumin, and turmeric before nestling right into that tomato base, so every bite is deeply seasoned and incredibly satisfying. For anyone managing hormonal health through food, this kind of meal is a genuine win — lean protein, anti-inflammatory spices, and heart-healthy olive oil all working together in one pan. Turmeric and cumin in particular are frequently highlighted for their potential to support the kind of balanced, low-inflammation eating that makes a real difference day to day. The whole thing goes from stovetop to oven in a single skillet, which means less cleanup and more time actually enjoying dinner. A squeeze of fresh lemon and a handful of chopped parsley at the end keep it tasting light and vibrant rather than heavy. It's the kind of weeknight recipe that feels like a treat but quietly checks every box you need it to.
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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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