Pecan Free Mediterranean Baked Cod with Olives and Tomatoes
Bright, briny, and deeply satisfying, this baked cod dish brings the sun-soaked flavors of the Mediterranean straight to your dinner table. The fillets get rubbed down with a warm spice blend of smoked paprika, cumin, and turmeric before nestling into a skillet full of juicy cherry tomatoes, Kalamata olives, and capers — it's the kind of combination that tastes like it took way more effort than it actually did. Everything comes together in one oven-safe pan, which means less cleanup and more time enjoying the meal. A squeeze of fresh lemon over the top before baking lifts all those bold, savory flavors and keeps the fish tasting clean and light. The ingredient list is refreshingly straightforward — whole, recognizable pantry staples with no hidden additives or nut-based oils to second-guess. Scattered parsley and lemon wedges at the end make it look as good as it tastes, whether you're cooking for a weeknight dinner or something a little more special.
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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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