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1
With your hands, remove the seeds from the tomatoes by squeezing them over a sieve, squeezing just enough to get the seeds out, then crush the tomatoes that you have in your hands coarsely and return them to the seedless liquid.
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2
Heat 1/4 cup of the olive oil in a large, heavy skillet over medium-high heat.
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3
Whack the garlic with the flat side of a knife, scatter the cloves over the oil, and cook, shaking the pan, until lightly browned, about 2 minutes.
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4
Stir in the olives and cook until any liquid has evaporated and the olives begin to sizzle, about 1 minute.
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5
Add the tomatoes and oregano and bring to a boil.
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6
Lower the heat so the sauce is at a lively simmer and season lightly with pepper.
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7
Let simmer while you prepare the cod, spooning in a little hot water if the sauce begins to thicken.
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8
Pat the salt-cod fillets dry with paper towels.
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9
Heat the remaining 1/4 cup oil in a separate large skillet over medium heat.
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10
Add the fillets and cook, turning once, until lightly browned on both sides and opaque at the thickest point, about 10 minutes.
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11
Drain excess oil from the skillet and carefully pour in the tomato sauce.
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12
Bring to a quick boil, lower the heat so the sauce is simmering, and simmer 2 to 3 minutes, basting the fish with the sauce as it cooks.
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13
Taste the sauce and add salt and pepper, if necessary.
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14
Divide the sauce among four heated plates and top each pool of sauce with the fillets.
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15
Drizzle each fillet with additional olive oil, if you like.
