Preheat your oven to 400°F (200°C).

Place the halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.

Roast the cherry tomatoes in the preheated oven for about 15 minutes, or until they are blistered and soft.

While the tomatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the capers and chopped Kalamata olives to the skillet, stirring to combine. Cook for an additional 2-3 minutes.

Stir in the dried oregano and thyme, mixing well. Remove the skillet from heat, and set aside.

Season the cod fillets with salt and pepper on both sides. In a separate skillet or oven-safe pan, sear the cod fillets over medium-high heat for about 3-4 minutes on each side until golden brown.

Once the cod is seared, remove it from the heat and top with the roasted cherry tomato mixture. Spoon the olive and caper sauce over the cod.

Transfer the skillet or pan to the oven and bake for an additional 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.

Remove from the oven, and garnish with chopped fresh parsley. Serve with lemon wedges on the side.