Heat 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add 2 peeled and chopped garlic cloves and 1 sliced onion. Sauté for 2-3 minutes until the onion is soft and translucent.

Stir in 2 diced large tomatoes, 6-7 chopped sprigs of flat-leaf parsley, 4 sprigs of fresh thyme, 0.5 teaspoon of red pepper flakes, along with salt and black pepper to taste. Cover and cook for 10-12 minutes, stirring occasionally.

Once the tomatoes are tender, gently stir in 15-20 pitted black olives and 10-15 capers. Heat the mixture for about 2 minutes.

Drizzle the cod loins with juice of half a lemon, season with salt and black pepper. Nestle the cod loins into the sauce, ensuring they are partially submerged.

Cover and let the cod cook for about 5 minutes over medium heat until opaque and easily flaked.

Check seasoning and serve with fluffy rice or crusty bread.