Yeast 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 something crusty. The cod fillets get rubbed down with smoked paprika, cumin, and turmeric before nestling right into that bubbling tomato base, so every bite is deeply seasoned and incredibly tender. A squeeze of fresh lemon over the top before it goes into the oven ties everything together with just the right amount of brightness. For anyone navigating a yeast-free lifestyle, this kind of recipe is a genuine win — every single ingredient is naturally free of yeast and fermentation byproducts, with no bread, vinegar-heavy sauces, or processed condiments to second-guess. The one-skillet method means the fish finishes baking right in the sauce, keeping it moist and flaky while the tomatoes collapse into something almost jammy. Fresh parsley scattered over the top at the end adds a pop of color and herby freshness that makes it look as good as it tastes. It's the kind of weeknight dinner that feels effortlessly impressive straight from the pan.
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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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