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Rinse the salt cod well under cold water, then place into a large container and cover completely with fresh water. Refrigerate for 2–3 days, changing the water daily to remove the excess salt.
Preheat your oven to 200°C.
Bring a large pot of water to the boil and cook the potatoes for 10 minutes, until just tender. Drain and set aside.
Meanwhile, heat the 60ml olive oil in a large oven-safe pan over medium-low heat. Add the garlic and cook until lightly golden. Stir in the fresh chilli and chilli flakes, then cook for another 30 seconds.
Add the cherry tomatoes, crushed tomatoes, capers, olives, oregano and pepper. Simmer gently over low heat while you prepare the fish.
Heat the remaining 2 tbsp olive oil in a separate frying pan over medium heat. Season the fish with black pepper, lightly coat in flour and shake off any excess. Cook for 2–3 minutes on each side until lightly golden.
Nestle the fish and potatoes into the tomato sauce, then transfer the pan to the oven and bake for 20–25 minutes.
Finish with the chopped parsley and a generous drizzle of extra virgin olive oil. Serve hot with plenty of crusty bread to mop up all the sauce.