Caponata-Style Escarole and Cod

Name: Caponata-Style Escarole and Cod
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 85 grams 10 anchovies (about , drained and coarsely chopped; 680 grams tomatoespeeled, halved, seeded and coarsely chopped; 2 Tbsps salted capers, well rinsed; 340 grams skinless fresh cod or other firm white fish fillets; 680 grams large head of escarole (about , cored and coarsely chopped (about 10 cups); 1 leave Flat-leaf parsley , for garnish; 6 servings All-purpose flour; 3 garlic cloves; 10 oil-cured black olives, halved and pitted; 59 milliliters extra-virgin olive oil; 6 servings Salt and freshly ground pepper

Need a dairy free and pescatarian main course? Caponata-Style Escarole and Cod could be a great recipe to try. One serving contains 223 calories, 16g of protein, and 12g of fat. This recipe serves 6. Head to the store and pick up olive oil, capers, cod, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. Caponata-Style Green Beans, Caponata Style Celery Spaghetti, and Escarole Italian Style are very similar to this recipe.

Instructions

Heat 3 tablespoons of the oil in a large enameled cast-iron casserole. Lightly flour the fish and season with salt and pepper. Cook over moderate heat until lightly browned and cooked through, about 3 minutes per side, depending on the thickness of the fish.

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Salt And Pepper

All Purpose Flour

Fish

Cooking Oil

Transfer the fish to a platter.

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Fish

Add the garlic to the oil and cook over moderate heat until deep golden, about 2 minutes; discard the garlic.

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Garlic

Cooking Oil

Add the escarole to the casserole along with the anchovies, olives and capers. Cook, stirring constantly, until the escarole turns bright green and wilts, about 3 minutes.

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Anchovies