Pescatarian Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and punchy capers come together in a bubbling skillet sauce that practically begs to be soaked up with crusty bread. The cod fillets get rubbed down with a warm spice blend of smoked paprika, cumin, and turmeric before nestling right into that savory base, so every bite is deeply flavored from edge to center. Starting the dish on the stovetop and finishing it in a hot oven means the fish cooks gently and evenly, hitting that perfect flaky-but-still-moist texture without any guesswork. A squeeze of fresh lemon over the top just before baking ties everything together with a little brightness that cuts through the richness of the olive oil and olives beautifully. This is exactly the kind of one-skillet dinner that feels impressive enough for guests but is genuinely low-effort on a weeknight. Everything here is straightforward and whole-ingredient, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. Finish with a shower of fresh parsley and serve straight from the pan for a dish 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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