Preheat oven to 375 degrees

Heat olive oil in a heavy bottomed skillet over medium-low heat, add garlic and cook until fragrant (about 5 minutes)

In a food processor, blend sun-dried tomatoes and olives

Add cooked garlic and oil to food processor and pulse to combine into tapenade

Season both sides of the fish with salt and pepper, assemble cod pieces individually on tin foil or parchment paper

With a rubber spatula evenly distribute the tapenade and 2 tbsp white wine over each fish portion

Gently wrap tin foil or parchment paper around fish to form a pouch

Bake for 16-20 minutes or until the fish is cooked through to your liking