Red Meat Allergy Friendly Mediterranean Baked Cod with Olives and Tomatoes
Bright, briny, and deeply satisfying, this baked cod dish pulls together the best flavors of the Mediterranean in a single skillet. Smoked paprika, cumin, and turmeric give the fish a warm, aromatic crust, while cherry tomatoes, Kalamata olives, and capers create a saucy, savory base that practically begs to be sopped up with crusty bread. Because it's built entirely around seafood, fresh produce, and pantry staples, there's no need to navigate the tricky substitutions that can make so many other dinner recipes off-limits. The whole thing goes from stovetop to oven in one pan, which means less cleanup and more time at the table. A squeeze of fresh lemon and a handful of chopped parsley at the end keep everything tasting vibrant and light. It's the kind of weeknight meal that looks and tastes like you put in far more effort than you actually did.
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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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