Pistachio Free Mediterranean Baked Cod with Olives and Tomatoes
Bright, briny, and deeply savory, this baked cod dish brings the best of Mediterranean cooking straight to your weeknight table. Flaky cod fillets get rubbed with a warm spice blend of smoked paprika, cumin, and turmeric before being nestled into a skillet full of juicy cherry tomatoes, Kalamata olives, and capers — 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 dinner. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten the whole dish and give it that just-finished, restaurant-quality feel. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally a safe bet — every ingredient is straightforward, with no hidden blends or specialty products that tend to carry cross-contamination risk. The bold flavors from the olives, capers, and spices mean you're not missing a single thing. Serve it straight from the skillet with lemon wedges on the side and some crusty bread to soak up every last drop of that tomato pan sauce.
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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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