Preheat your oven to 400 degrees F. While it heats up, pat the cod fillets very dry with paper towels on both sides. Any moisture left on the fish will steam in the oven and make the sauce watery. Season both sides lightly with salt and pepper and set aside.

Add 2 tablespoons of the olive oil to an oven-safe skillet over medium heat. Add the sliced garlic and cook for about 60 seconds, stirring, until it is just fragrant and barely golden. Do not let it brown.

Add the halved cherry tomatoes, olives, capers if using, and dried oregano to the skillet. Stir everything together and cook over medium heat for 2 to 3 minutes until the tomatoes start to soften slightly. Lay the fresh thyme sprigs on top.

Nestle the cod fillets into the tomato and olive mixture, leaving a little space between each fillet. Drizzle the remaining tablespoon of olive oil over the top of the fish. Slide the skillet into the oven.

Bake for 13 to 16 minutes depending on the thickness of your fillets. The cod is done when it flakes easily with a fork at the thickest part and turns opaque all the way through. A 1-inch thick fillet usually takes about 14 minutes.

Remove from the oven and scatter fresh parsley over the top. Serve straight from the skillet with lemon wedges on the side and warm couscous or pita to soak up the pan juices.