Roasted Mediterranean Cod

I'm not a big fish person because it scares me to cook it. I took a class recently at Sur la Table called, "Perfectly Prepared Fish" and it was laughable how easy this dish is to make. You can use fresh cod, but I use the frozen filets from Stop and Shop, and it tastes just as good. 

Roasted Mediterranean Cod

• INGREDIENTS

1/4 cup olive oil plus more for pan
3 cloves garlic, peeled and sliced thin
1/3 cup dry white wine
1/4 fresh squeezed lemon juice
5 oz cherry tomatoes
2 tablespoons fresh thyme leaves
1.5 cups mixed green and black brine cured olives, pitted
6 (5-6oz) Cod fillets
1/3 crumbled feta

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• INSTRUCTIONS
• Preheat oven to 425 and place rack in the center. In a large sauce pan, place olive oil and heat at medium. Add garlic and cook, stirring frequently until light golden, about 3 minutes. Add wine, lemon juice, and tomatoes and stir well. simmer until tomatoes soften and fall apart about 6 minute. remove from heat and stir in thyme leaves and olives.
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• Coat the bottom of ceramic baking dish with thin coat of olive oil. Place fish in baking dish and into oven. Cook until fish begins to flake, about 12-15 minutes.
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• Cover with tomato mixture and sprinkle with feta cheese to serve. Serves 4