Xanthan Gum Free Mediterranean Baked Cod with Olives and Tomatoes
Flaky cod nestled in a bubbling bath of cherry tomatoes, briny Kalamata olives, and capers — this skillet bake is the kind of weeknight dinner that looks like you spent hours on it. A warm spice blend of smoked paprika, cumin, and turmeric gives the fish a gorgeous golden crust before it even hits the oven, layering in depth that goes way beyond basic baked fish. The whole thing comes together in a single oven-safe skillet, which means less cleanup and more time actually enjoying your meal. For anyone navigating ingredient sensitivities, this recipe is naturally free of thickeners and stabilizers — every bit of that luscious sauce comes straight from the tomatoes breaking down and mingling with good olive oil and lemon juice. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten everything up and make it feel genuinely restaurant-worthy. Serve it straight from the skillet with the lemon wedges alongside and let people dig in while it's still sizzling.
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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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