Herby Cod with Roasted Tomatoes

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

4 (4 ounce) fresh or frozen skinless cod fillets, ¾- to 1-inch thick

2 teaspoons snipped fresh oregano

1 teaspoon snipped fresh thyme

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon black pepper

Nonstick cooking spray

3 cups cherry tomatoes

2 cloves garlic, sliced

1 tablespoon olive oil

2 tablespoons sliced pitted ripe olives

2 teaspoons capers

Fresh oregano and/or thyme leaves

Directions at eatingwell.com

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