Preheat your oven to 400 degrees F.
Coat the bottom of a 9" X 9" pan with 1 tablespoon of olive oil.
Blot cod filets with paper towels and set them into the pan.
Squirt fresh lemon juice over the top, and season with filets with 1 tablespoon of herb rub and a little salt to taste.
Place fish in the oven and cook for 12-15 minutes or until they reach an internal temperature of 130 degrees F.
Heat the remaining olive oil in a medium skillet over medium heat.
Add shallots and cook for 3 minutes. Stir in garlic and cook for an additional 30 seconds.
Next, add the tomatoes, broth, fresh basil or oregano, and 2 teaspoons of herb rub. Cook for 8-10 minutes, or until the tomatoes soften and the broth mixture reduces by half.
Season tomato mixture with salt and pepper to taste, then stir in butter until melted.
Remove fish from the oven, and pour the tomato herb sauce over it. Let stand for 1 minute, then garnish with remaining parsley and serve.