Preheat your oven to 400°F (200°C)

In a large skillet over medium heat, warm 1 tablespoon of the extra virgin olive oil. Add the thinly sliced fennel and chopped red onion. Sauté for 6-7 minutes, stirring occasionally, until they have softened and the fennel is fragrant. Add the minced garlic and cook for another minute until aromatic. Remove the skillet from the heat.

Spread the rinsed and drained chickpeas in an even layer across the bottom of a 9x13 inch (23x33 cm) ceramic or glass baking dish. Spoon the cooked fennel and onion mixture evenly over the chickpeas.

Gently pat the four cod fillets completely dry with a paper towel. Season both sides of the fillets very lightly with the sea salt and black pepper. Arrange the fillets on top of the chickpea and fennel base.

In a medium mixing bowl, combine the halved cherry tomatoes, chopped roasted red pepper, halved olives, and rinsed capers. Add the dried oregano, lemon zest, and the remaining 2 tablespoons of extra virgin olive oil. Gently toss to combine.

Spoon the tomato and olive mixture evenly over each cod fillet, allowing some of it to cascade into the base. Pour the fresh lemon juice over the entire dish.

Transfer the baking dish to the preheated oven and bake for 18-22 minutes, depending on the thickness of your fillets. The fish is perfectly cooked when it is opaque throughout and flakes easily with a fork.

Remove the dish from the oven. Garnish generously with the chopped fresh parsley and the reserved fennel fronds. Serve immediately, ensuring each portion includes a generous scoop of the chickpea and fennel ragu from the bottom of the dish.