Baccalà alla Napoletana Neapolitan Style Braised Salt Cod With Tomatoes Olives and Capers

Ingredients

• For the Salt Cod:
• 2 pounds (910g) boneless, skinless center-cut cod fillets (see note)
• Kosher salt
• For the Sauce and Finishing:
• 2 tablespoons (30ml) extra-virgin olive oil
• 2 medium garlic cloves (10g), thinly sliced
• Pinch red pepper flakes
• One 28-ounce (795g) can whole peeled tomatoes with juices, tomatoes roughly chopped
• 1/2 cup (70g) pitted black olives, such as Gaeta or Kalamata
• 1 tablespoon (15g) capers, drained
• 1/4 teaspoon dried oregano
• 1/2 cup (10g) tightly packed fresh parsley leaves and tender stems, roughly chopped

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