Baked fish with plenty of fresh flavors

I need to cook fish on a more regular basis. Boneless chicken breasts, jumbo prawns and ground turkey are my constants when it comes to cooking animal proteins. However, there are plenty of other fish in the sea (ha) when it comes to menu planning, which is I created a recipe around cod, quite a mellow fellow as far as fishy flavor is concerned. I think the acidity of the tomatoes and the salt of the olives really complement the fish in this dish, which also gets some wonderful fresh flavors thanks to parsley and a little fresh lemon juice squeezed over the plate at the last second. This recipe yields four main-course servings.

Baked Cod with Tomatoes and Olives 
2 teaspoons olive oil, divided
1 tablespoon minced garlic
28-ounce can plum tomatoes in liquid, coarsely chopped or crushed by hand
¾ cup Spanish manzanilla olives
¼ cup dry white wine
1 pound cod fillets, rinsed and patted dry
½ cup chopped flat-leaf parsley
8 ounces pasta, cooked al dente (I used Trader Joe’s Lemon Pepper Pappardelle)

One lemon, cut into wedges Preheat oven to 425 degrees. Coat bottom of 9-inch-by-13-inch glass dish with one teaspoon of olive oil and set aside. Heat remaining teaspoon olive oil in large frying pan over medium heat. Add garlic and cook for just a minute or two, until aromatic, before adding tomatoes, wine and green olives. Let simmer over medium heat until sauce thickens a bit, stirring occasionally, about 5-7 minutes. Stir in parsley and remove from heat. Place cod fillets in glass baking dish and pour tomato sauce over fillets. Cover dish with foil and bake for 20-30 minutes, until fish registers 140 degrees with a meat thermometer and flakes easily with a fork. Divide pasta among plates, topping each plate with cod fillet and a spoonful or two of sauce. Garnish each plate with a lemon wedge and serve.