Baccalà alla Napoletana (Neapolitan-Style Braised Salt Cod With Tomatoes, Olives, and Capers)

For the Salt Cod (Four Days Before Serving) - Pat cod dry with paper towels.

For the Salt Cod (Four Days Before Serving) - Once cod has cured for 48 hours, remove from salt and rinse fillets under cold water; discard salt and rinse out container. Return cod to container and cover with cold water. Cover and refrigerate for at least 36 hours and up to 48 hours, changing the water several times during that period (at least once every 12 hours). Drain salt cod and pat dry with paper towels. Using a sharp knife, cut fillets crosswise into six equal portions. Set aside.

For the Sauce and Finishing - Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a 12-inch skillet or sauté pan, combine olive oil and garlic, and cook over medium-low heat, stirring occasionally, until garlic just begins to turn pale golden, 2 to 3 minutes. Add red pepper flakes and cook until aromatic, about 30 seconds. Add tomatoes, olives, capers, and oregano. Bring to a simmer and cook, stirring occasionally, until sauce is thickened slightly, about 10 minutes.

For the Sauce and Finishing - Add cod to skillet, nestling portions into the tomato sauce. Transfer skillet to the oven and cook until thickest parts of fillets register 130° to 135°F (54.5° to 57°C) on an instant-read thermometer, 8 to 10 minutes. Sprinkle with parsley, and serve.