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1
Whack the garlic cloves with the side of a knife and stir them into the olive oil in a small glass bowl.
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2
Let steep at room temperature 30 minutes to 2 hours.
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3
Preheat the oven to 475 F. Stir the bread crumbs, 2 tablespoons of the infused oil, 2 tablespoons of the parsley, 2 tablespoons of the thyme, and 1/2 teaspoon of the crushed red pepper together in a small bowl until blended.
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4
Season the cod fillets with salt and brush both sides well with about 1 tablespoon of the infused oil.
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5
Set the cod on a lightly oiled or nonstick baking sheet.
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6
Distribute the seasoned bread crumbs over the tops of the fillets, patting them lightly to help them stick.
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7
Bake the cod until it is opaque white throughout and the crumbs are golden brown, 10 to 12 minutes.
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8
While the cod is baking, make the tomato salad and prepare the sauce: Cut the tomatoes in quarters and toss them in a mixing bowl with salt to taste.
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9
Spoon in 2 tablespoons of the garlic oil and toss gently.
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10
Strain the remaining infused oil into a medium skillet.
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11
Add the lemon juice, the remaining 2 teaspoons of thyme, and the remaining 1/2 teaspoon crushed red pepper.
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12
Bring to a boil and cook until lightly thickened and emulsified.
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13
Stir the remaining 2 tablespoons parsley into the sauce and season to taste with salt.
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14
Remove the fish and transfer to warm serving plates.
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15
Taste the tomatoes and their juice, adding more salt if necessary.
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16
Spoon the tomatoes and their juice in small mounds around the fish fillets.
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17
Spoon some of the sauce between the mounds of tomatoes and serve at once.
