Prepare and bake cod: Season the cod filets on both sides with salt and pepper. Drizzle the olive oil in a baking dish and lay the filets in the dish. Cover with aluminum foil and bake for 12 minutes.
Make the sauce: While the fish cooks, melt the butter in a skillet over medium-high heat. Add the garlic and red pepper flakes, and cook for 30 seconds. Season with salt and pepper, then pour in the white wine. Allow the sauce to come to a boil and cook for 1-2 minutes.
Add the cherry tomatoes, kalamata olives and lemon juice. Let the sauce simmer for 5-10 minutes, or until the tomatoes begin to pop. After the sauce has simmered, add the parsley and thyme, and mix well.
Add sauce to cod and bake: Remove the foil from the fish, and pour the sauce into the baking dish over the fish. Spread the tomatoes and olives evenly around the filets. Return the dish to the oven and cook for another 5 minutes.
This recipe will work with other mild flavored white fish such as tilapia, bass, halibut, sole, etc.
Dry white wines work best for this recipe. This includes Chardonnay, pinot Grigio, and Sauvignon blanc.
If you don't want to use wine, you can use 1/4 cup chicken broth with 1 tsp vinegar as a substitute.
You can use more or less garlic depending on your preference.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.