Walnut Free Mediterranean Baked Cod with Olives and Tomatoes
Bright cherry tomatoes, briny Kalamata olives, and punchy capers come together in a sizzling skillet to create a sauce that practically begs to be soaked up with crusty bread. The cod fillets get rubbed down with a warming blend of smoked paprika, cumin, and turmeric before nestling right into that tomato base, so every bite is deeply flavored all the way through. A squeeze of fresh lemon over the top before it hits the oven keeps things lively and balances all that savory richness beautifully. The whole dish goes from stovetop to oven in one skillet, which means less cleanup and more time at the table. Every ingredient here is straightforward and naturally free from tree nut concerns — no swaps or substitutions needed, just clean, vibrant cooking. Finished with a shower of fresh parsley and lemon wedges on the side, it looks impressive enough for a dinner party but is genuinely simple enough for a weeknight. This is the kind of recipe that makes you feel like a confident cook the moment it lands on the table.
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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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