This dish is amazing when made with fresh garden-picked tomatoes of multiple colors (red, orange, yellow). To get the most variety of colors, I use cherry tomatoes cut in half. It is also good made with the green olives with lemon and garlic available at Whole Foods. If you use these olives, you can omit the lemon zest. Finally while Herbes de Provence work well, Herbes de Provence pour Poisson are even better if you can find then (I discovered the latter in a market in Nice but have yet to find a local/on-line source).
When buying the Cod, if you ask for "Hotel" or "Captain's Cut" the fish should be of uniform thickness (but often more expensive). If fish is uneven thickness, fold thin piece(s) under to make as equal in thickness as possible.
Preheat oven to 400 degrees F.
1 T Herbes de Provence
2/3 - 1 pound cod
Places on lightly oiled baking sheet and cook approximately 15 – 20 minutes, depending on thickness of fish, until fish is opaque and flakes easily with fork.
1 T olive oil
3 cloves (or more) garlic, minced
for 2-3 minutes until garlic is golden.
10 large green olives, cut in half
1 t lemon zest (see notes above)
1 c chopped fresh tomatoes (see notes above)
OR 1 c canned diced tomatoes drained of most juice (not as good as fresh)
1 t lemon juice.
Stir until the tomatoes are warm.
Remove fish from oven, cut in 2 pieces, put a piece on each of 2 warm plates and top with olives and tomatoes. Good served with orzo. Alternatively, I have cooked the fish on a bed of roasted potato slices and topped with the tomato mixture (photo above). Follow recipe for Cod with Roasted Veggies, omitting all veggies except the potatoes.