Fish with Escarole, Olives & Capers


Preparation info

  • Serves


    • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

The escarole is also great to serve with Il bollito. Try to get a compact escarole that looks like it has been to a neat hairdresser, rather than a wild one.


  • 1 whole escarole (curly endive/chicory), about 560 g (1 lb 4¼ oz)
  • 5 tablespoons olive oil, plus extra, for serving


Rinse the escarole and trim away the bottom. Divide in half lengthways and then in half crossways, so you have nice thick chunks. Heat 2 tablespoons of the olive oil in a large non-stick frying pan with 1 garlic clove and the anchovies, mashing these in with a wooden spoon until they break up and me