Baccala with tomatoes, olives and capers recipe

Preheat oven to 350 F. Heat a wide saucepan over medium heat. Add 3 tbsp olive oil, 1 diced onion, and a tsp of salt. Cook until soft but not browned. Add 3 minced cloves garlic and continue to cook for a few minutes. Drain one 28 oz can whole peeled tomatoes, saving the juice for another use. Crush tomatoes with your hands and add to pan. Slowly simmer for 15 minutes. While the sauce simmers, cut 1 lb salt cod (soaked in several changes water for 48 hours) into 2-inch pieces and let dry on a paper towel. Toss cod in 1 c flour, shaking off excess. Heat more olive oil in a sauté pan and add the salt cod. Cook until golden on one side, then gently flip and repeat on the other. Do not crowd the pan (cook in batches if necessary). Once done, place on paper towels to drain. Chop 5 olives, then add half to the tomato sauce, along with 2 tbsp chopped parsley and mix. Nestle cod pieces in the sauce, then transfer pan to the oven. Bake 15 minutes. Remove from oven and sprinkle with remaining olives, 1 tbsp, chopped capers, and another 2 tbsp chopped parsley.