Sesame Free 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 for crusty bread to soak it all up. The cod fillets get rubbed down with a warm spice blend of smoked paprika, cumin, and turmeric before nestling right into that sauce, so every bite is deeply flavored without a single complicated step. Starting the dish on the stovetop and finishing it in the oven means the fish stays incredibly moist while the tomatoes collapse into something almost jammy and rich. A squeeze of fresh lemon at the end cuts right through the richness and ties everything together beautifully. For anyone navigating sesame allergies or sensitivities, this recipe is a genuinely stress-free option — every ingredient is straightforward, with no tahini, sesame oil, or hidden sesame-containing blends anywhere in sight. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did, served straight from the skillet for easy cleanup.
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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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