Heat the Oil: Warm 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat until it shimmers.

Sauté Aromatics: Add 3 cloves of minced garlic and 1 sliced onion to the pan. Sauté for about 2-3 minutes until translucent.

Cook the Tomatoes: Stir in 4 diced fresh tomatoes, 1 tablespoon of chopped flat-leaf parsley, 1 teaspoon of fresh thyme, and ¼ teaspoon of red pepper flakes. Cover and cook for 10-12 minutes.

Incorporate Briny Ingredients: Add ½ cup of pitted black olives and 2 tablespoons of caper berries to the sauce.

Prepare the Cod: Take 4 cod loins, drizzle them with juice from 1 lemon, then season with salt and pepper. Nestle the cod into the sauce.

Cook the Cod: Cover the pan and cook for about 5 minutes until the cod is just cooked through.