• Preheat the oven to 425°F.
• Add the tomatoes, shallot, garlic, 2 tablespoons of the olive oil, oregano, red pepper flakes, ½ teaspoon of the sea salt, and freshly ground black pepper to a large oven-safe skillet or baking dish. Toss until well coated.
• Transfer the skillet to the oven and roast for 15–18 minutes, or until the tomatoes are softened, blistered, and beginning to burst.
• About 5 minutes before the tomatoes are done roasting, prepare the cod. Pat the cod fillets very dry with a paper towel. Drizzle with the remaining 1 tablespoon olive oil and season with the garlic powder, remaining ¼ teaspoon sea salt, and freshly ground black pepper.
• Remove the skillet from the oven. Use the back of a spoon to gently smash some of the tomatoes to release their juices and create a jammy sauce. Stir in the white beans, Castelvetrano olives, capers, and lemon zest.
• Nestle the seasoned cod fillets into the tomato and white bean mixture, leaving the tops of the fillets exposed. Spoon some of the tomato juices over the cod.
• Return the skillet to the oven and bake for 8–12 minutes, depending on the thickness of the fillets, until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
• Squeeze the lemon juice over the skillet, then top with the crumbled feta and fresh basil and/or parsley. Finish with additional freshly ground black pepper and red pepper flakes, if desired.
• Serve warm with lemon wedges and toasted sourdough for soaking up the garlicky, jammy tomato juices. Enjoy!

To Store & To Reheat:

• To Store: Let leftovers cool slightly, then transfer the cod, tomatoes, and white beans to an airtight container and refrigerate for up to 3 days. Store any toasted sourdough separately to keep it crisp.
• To Reheat: For the best texture, place the cod and tomato mixture in an oven-safe dish, add a small splash of water if needed, cover loosely with foil, and warm at 300°F until heated through. You can also reheat individual portions in the microwave in short intervals, checking frequently to avoid overcooking the cod. Reheat leftovers to 165°F for food safety.