Cut cod into serving size portions. Pat dry, dredge lightly in flour.
In non-stick skillet, heat half of the oil over medium-high heat. Brown cod lightly on both sides and arrange in an 8-inch square baking dish. Sprinkle with feta.
Pour remining oil into skillet and saute onion, garlic and green pepper until softened. Add tomatoes, crush with fork, add olives, oregano, pepper flakes and sugar.
Bring to boil, reduce heat to medium-low and simmer, stirring often until thickened. Add parsley, season with salt and pepper to taste and spoon over fish.
Bake for 15 minutes at 375F.
Note: Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.
