Turkey Free Mediterranean Baked Cod with Olives and Tomatoes
Flaky cod nestled in a bubbling sauce of cherry tomatoes, Kalamata olives, and capers — this is the kind of weeknight dinner that looks like you spent hours on it but comes together in a single skillet. The fish gets rubbed down with smoked paprika, cumin, and turmeric before it ever hits the pan, so every bite carries that warm, aromatic depth you'd expect from a proper Mediterranean spread. Blooming the garlic in olive oil first and letting the tomatoes soften and release their juices creates a bright, briny base that practically bastes the cod as it finishes in the oven. For anyone navigating a poultry-free table, this recipe is a natural fit — it's built entirely around seafood, produce, and pantry staples with zero substitutions required. A squeeze of fresh lemon right before baking lifts everything, and the parsley scattered over the top at the end keeps it feeling fresh and vibrant. Serve it straight from the skillet with lemon wedges on the side and some crusty bread to soak up every last drop of that sauce.
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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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