Preheat your oven to 450°F. Gather an oven-safe dish and place the cherry or grape tomatoes inside. Puncture them with a fork, drizzle with extra virgin olive oil, and season generously with salt, pepper, and crushed red pepper. Bake until the tomatoes are charred, about 30-35 minutes.

Reduce the oven temperature to 400°F. Prepare your cod filets on a parchment-lined baking sheet. Season them lightly with salt and pepper, then bake for 12-18 minutes, or until the fish flakes easily with a fork.

Combine the chimichurri ingredients. In a bowl, mix shallots, minced garlic, chopped parsley, cilantro, oregano, and a pinch of crushed red pepper. Stir in the red wine vinegar and allow the mixture to sit briefly to deepen the flavors. Once the tomatoes are cooled, break them down slightly and mix them into the chimichurri with a drizzle of olive oil, then season to taste.

Serve the cod warm, generously topped with the vibrant chimichurri sauce. This dish shines when served over a fluffy bed of rice or alongside a crisp green salad.