Preheat the oven to 200°C/400°F/Gas 6. Line a large, rimmed baking sheet with parchment paper or a nonstick baking mat and set it aside.

Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onion and celery, and season with salt and black pepper, to taste. Cook for 4-5 minutes, stirring occasionally until the onion is soft and translucent.

Add another tablespoon of olive oil to the pan, along with the garlic and eggplant. Cook for 6-7 minutes, stirring occasionally until the eggplant begins to cook down.

Add the tomatoes, tomato paste, passata, vinegar, capers, green olives, and raisins to the pan. Stir to combine and cover the pan with a lid. Reduce heat to low and simmer gently for 15 minutes.

Meanwhile, lightly brush each cod fillet with the remaining olive oil and season with salt and black pepper on both sides. Place the fillets on the prepared baking sheet and place them into the preheated oven to roast for 12-13 minutes until the fish turns opaque and flakes easily with a fork. (Test after 10 minutes. Do not overcook)

Remove the lid from the pan and stir in two tablespoons each of the fresh parsley and the toasted almonds into the caponata. Taste and adjust seasonings, as desired.

Transfer to individual serving plates and garnish with remaining parsley and almonds. Serve immediately with the cod fillets. Enjoy!