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.
Rinse the escarole and trim away the bottom. Divide in half lengthways and then in half crossways, so you have nice thick chunks. Heat
Wipe out the pan with paper towels, then heat the remaining 3 tablespoons of olive oil. Pat a little flour over both sides of the fish, shaking off the excess. Fry the fish until golden underneath. Turn them over using tongs, add the sage and remaining garlic and fry until the fish is golden underneath once more. Season with salt and pepper and add the wine to the pan. Cook until the wine has mostly evaporated, then scatter the parsley over.
Serve on a heap of escarole, drizzled with a little extra olive oil and seasoned with lots of black pepper.
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