Fish with Escarole, Olives & Capers

Name: Fish with Escarole, Olives & Capers
Cuisine: Italian
Ingredients: 5 tablespoons olive oil, plus extra, for serving; 1 whole escarole (curly endive/chicory), about 560 g (1 lb 4¼ oz); 1 whole escarole (curly endive/chicory), about 560 g (1 lb 4¼ oz); 1 whole escarole (curly endive/chicory), about 560 g (1 lb 4¼ oz); 60 ml (2 fl oz/¼ cup) white wine; about 3 tablespoons flour; 4 firm white fish fillets, about 170 g (5¾ oz) each; 4 sage leaves; about 1 tablespoon chopped parsley; 2 garlic cloves, peeled and squashed with the flat of a knife; 3 anchovy fillets, drained; 1 heaped tablespoon small capers in vinegar, drained; about 12 black olives (taggiasche are good)

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

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

Europe
Italy
Fish course
Pescatarian

Method

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