Step 1

Rinse the cod in cold water and remove any bones. Pat fish dry with a paper towel.

Step 2

Rinse parsley and dry it before chopping the leaves. Set aside. Slice up the garlic.

Step 3

If using fresh tomatoes, rinse, core, and peel them (optional). Cut the tomatoes into 1-inch wedges and remove the seeds. (If using canned tomatoes, just use four tomatoes from the can. Drain the juice and break the tomatoes into pieces with your hands.)

Step 4

Heat a large, non-stick skillet on medium high. Add the cod and top with tomatoes, garlic, 2 tablespoons of parsley, pepper, and 1/4 teaspoon salt. Pour olive oil on top and bring the pan to a boil.

Step 5

When boiling, put the heat on low and cover the pan. Cook until the cod can be flaked with a fork. The cooking time will depend on the thickness of your fish, but start checking after 10 minutes of being covered. Do not flip the fish.

Step 6

When the cod is just about done, add olives for the last minute of cooking. Garnish with a tablespoon of parsley and add any extra salt needed before serving.