In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat for 1-2 minutes until shimmering.

Add 3 minced garlic cloves and 1 sliced onion; sauté for 2-3 minutes until the onion is translucent.

Incorporate 4 diced tomatoes, ¼ cup of chopped flat-leaf parsley, 2 tablespoons of fresh thyme leaves, and a pinch of red pepper flakes; cover and simmer for 10-12 minutes.

Stir in ½ cup of black olives and 2 tablespoons of capers; simmer uncovered for an additional 2 minutes.

Season 4 cod loins with juice from 1 lemon, salt, and pepper; nestle into the savory sauce and partially submerge.

Cover and cook the cod for approximately 5 minutes until opaque and flaking easily.