Shellfish 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 to be sopped up with crusty bread. The cod fillets get rubbed down with a warm spice blend of smoked paprika, cumin, and turmeric before nestling right into that savory base, so every bite is deeply flavored all the way through. Starting the sauce on the stovetop and finishing everything in a hot oven means the fish cooks gently and evenly, landing perfectly flaky without any fuss. A squeeze of fresh lemon over the top before baking ties all those bold Mediterranean flavors together with just the right amount of brightness. For anyone navigating seafood restrictions around shellfish, this dish is a genuinely satisfying answer — firm, mild cod is the star, and every ingredient on the list is straightforward and easy to verify. Fresh parsley scattered over the finished skillet adds a pop of color that makes it look far more impressive than the effort involved. Serve it straight from the pan with lemon wedges on the side and dinner is done.
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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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