In a saucepan, sauté the garlic in the extra virgin olive oil for a few minutes. Take out the garlic once it is golden.
Add the black olives (previously blanched in boiling water), the capers and peeled tomatoes. Cook for a few minutes and then add the cod steaks and the basil leaves. Continue cooking for about 10 minutes and serve.
Place the cod steaks on the serving dish and add the tomato sauce and a sprig of oregano.