Caponata-Style Escarole and Cod

Ingredients

• 1/4 cup extra-virgin olive oil
• All-purpose flour
• 3/4 pound skinless fresh cod or other firm white fish fillets
• Salt and freshly ground pepper
• 3 garlic cloves
• 1 large head of escarole (about 1 1/2 pounds)
• cored and coarsely chopped (about 10 cups)
• 10 anchovies (about 3 ounces)
• drained and coarsely chopped
• 10 oil-cured black olives
• halved and pitted
• 2 tablespoons salted capers
• well rinsed
• 1 1/2 pounds tomatoespeeled
• halved
• seeded and coarsely chopped
• Flat-leaf parsley leaves
• for garnish

Instructions

1. Heat 3 tablespoons of the oil in a large enameled cast-iron casserole.
2. Lightly flour the fish and season with salt and pepper.
3. Cook over moderate heat until lightly browned and cooked through, about 3 minutes per side, depending on the thickness of the fish.
4. Transfer the fish to a platter.
5. Add the garlic to the oil and cook over moderate heat until deep golden, about 2 minutes; discard the garlic.
6. Add the escarole to the casserole along with the anchovies, olives and capers.
7. Cook, stirring constantly, until the escarole turns bright green and wilts, about 3 minutes.
8. Transfer the escarole to a bowl.
9. Heat the remaining 1 tablespoon of oil in the casserole.
10. Add the tomatoes and cook over moderately high heat, stirring, until thickened, about 5 minutes.
11. Add the tomato sauce to the escarole and season with salt and pepper.
12. Garnish with parsley and serve with the fish.