Rye Free Mediterranean Baked Cod with Olives and Tomatoes

Total time40 min

Prep time15 min

Cook time25 min

Rye Free Mediterranean Baked Cod with Olives and Tomatoes

Bright, briny, and deeply satisfying, this baked cod brings the sun-soaked flavors of the Mediterranean straight to your dinner table. Flaky cod fillets are rubbed with a warm spice blend of smoked paprika, cumin, and turmeric before being nestled into a bubbling skillet of cherry tomatoes, Kalamata olives, and capers — the kind of combination that makes the whole kitchen smell incredible. Everything comes together in a single oven-safe skillet, which means less cleanup and more time to enjoy 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 bright. Because this dish is built entirely around fresh produce, fish, and pantry spices, there's no need to scrutinize labels or worry about grain-based fillers sneaking into your dinner. It's the sort of recipe that feels restaurant-worthy but is genuinely approachable on a weeknight, finishing in the oven while you set the table. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley for a meal that looks as good as it tastes.

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Ingredients

4 servings

4 cod fillets (6 oz each), about 1 inch thick
3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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