Rice Free 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 soaked up with crusty bread. The whole thing comes together in one oven-safe pan, which means less cleanup and more time at the table. For anyone navigating a rice-free lifestyle, this is the kind of recipe that proves you are never missing out — the vegetable-forward base is hearty and flavorful entirely on its own terms. A squeeze of fresh lemon and a handful of chopped parsley finish it off with brightness and color. It works beautifully as a weeknight dinner but looks impressive enough to serve to guests straight from the skillet.
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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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