Name: Pesce e Indivia (Fish and Bitter Greens)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1½ pounds flounder, rock cod, sea bass, tuna, or mackerel fillets; Salt and freshly ground pepper to taste; ½ cup dry white wine; ½ cup pitted Mediterranean-style black olives, halved or coarsely chopped; Lemon wedges for serving; Olive oil for oiling baking dish, plus ½ cup; 2 pounds curly endive, or part escarole, Belgian endive, and frisée; 2 onions, chopped or thinly sliced; 3 tablespoons capers, rinsed and coarsely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

As in Curly Endive with Anchovies, the fish and greens in this classic Jewish dish traditionally hold equal weight in flavor intensity. To stay closer to this original concept, opt for a stronger fish such as tuna or mackerel. If you should decide to use a mild fish like flounder, cod, or sea bass, the bitter endive will predominate. To enliven the staid fish-and-bitter-greens theme, I like to add sautéed onions, capers, and olives to the cooked greens. Al