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Step 1
Season the cod fillet. Preheat an oven to 425F. Pat the fish dry with paper towels, then season on both sides with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Place the seasoned fillet inside a baking dish, then drizzle with 2 Tbsp of olive oil. Sprinkle on the reserved lemon zest.
Step 2
Make the tomato and olive relish. In a medium bowl, combine halved tomatoes, olives, thinly sliced red onion, and garlic cloves. Drizzle with remaining 2 Tbsp olive oil and 1 Tbsp red wine vinegar, then season with 1 tsp dried oregano and ½ tsp Kosher salt. Toss well, then pour on top of the cod.
Step 3
Bake the cod. Bake the fish for 15-18 minutes, or until the internal temperature reaches around 140F (this will continue to rise as it rests). Serve immediately with fresh parsley and lemon wedges on the side.