Wheat 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 soaked up with something good. The cod fillets get rubbed down with smoked paprika, cumin, and turmeric before nestling right into that savory base, so every bite is deeply spiced and tender. Because the whole dish is built around fish, fresh vegetables, and olive oil, there's no flour, breading, or grain-based thickener anywhere in sight — it's naturally free of wheat without any awkward substitutions. Starting the sauce on the stovetop and finishing everything in a single oven-safe skillet means the flavors concentrate beautifully and cleanup stays minimal. A squeeze of fresh lemon over the top before baking keeps the fish bright and lifts all those bold Mediterranean flavors. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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