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

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

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

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Fish with Escarole, Olives & Capers

Ingredients

Method

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