Preheat your toaster oven to 400°F (200°C) on the bake setting and position the rack in the center.

Lightly oil a small toaster oven-safe baking pan or quarter sheet pan with about 1 tablespoon of the olive oil.

Scatter the halved cherry tomatoes, Kalamata olives, and sliced garlic evenly across the prepared pan.

Drizzle with 1 tablespoon of olive oil and season with 0.25 teaspoon salt and 0.25 teaspoon black pepper. Toss gently to coat.

Roast the tomato mixture in the preheated toaster oven for 8 minutes, until the tomatoes begin to soften and release their juices.

While the tomatoes roast, pat the cod fillets thoroughly dry with paper towels — this step is key for a good sear and flaky texture.

In a small bowl, mix together the oregano, smoked paprika, red pepper flakes (if using), remaining 0.5 teaspoon salt, and remaining 0.25 teaspoon black pepper.

Brush both sides of each cod fillet with the remaining 1 tablespoon of olive oil, then sprinkle the spice mixture evenly over the top of each fillet.

Remove the pan from the toaster oven and nestle the seasoned cod fillets directly on top of the roasted tomato and olive mixture.

Lay 1-2 thin lemon slices on top of each fillet, then squeeze the juice of the remaining lemon half over the entire pan.

Return the pan to the toaster oven and roast for 10 to 12 minutes, or until the cod is opaque throughout and flakes easily when tested with a fork. The internal temperature should read 145°F.

Remove from the toaster oven and let the fish rest for 2 minutes before serving.

Scatter freshly chopped parsley over the top and serve immediately, spooning the pan juices and roasted tomatoes over each fillet. Crusty bread or couscous make excellent sides for soaking up the sauce.