Preheat the oven to 425° F.

Pat the cod dry with paper towels and set aside.

In a large oven-proof skillet heat 2 tablespoons olive oil.  Add the shallot and cook until soft about 4 minutes.  Add the minced garlic and cook until fragrant, about 1 minute.

Add the tomatoes to the skillet and stir to coat with olive oil.  Allow the tomatoes to cook for a few minutes.  Season with salt, pepper and dried oregano.  Add the white wine to the skillet along with the lemon juice.  Cook the tomatoes for 8-10 minutes on the stovetop until they start to burst and release their juices.

Brush the cod with olive oil and season with salt and pepper.  Nestle the cod in the skillet among the tomatoes.  Add the lemon zest on top of the cod portions.  Add the olives and artichoke hearts to the skillet and bake in the oven for 15 minutes or until the fish is cooked through.

The fish will be flaky when done.

Top with fresh chopped basil and serve over pasta, rice or cauliflower rice.