Caponata-Style Escarole and Cod Recipe

Name: Caponata-Style Escarole and Cod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; All-purpose flour; 3/4 pound skinless fresh cod or other firm white fish fillets; Salt and freshly ground pepper; 3 garlic cloves; 1 large head of escarole (about 1 1/2 pounds), cored and coarsely chopped (about 10 cups); 10 anchovies (about 3 ounces), drained and coarsely chopped; 10 oil-cured black olives, halved and pitted; 2 tablespoons salted capers, well rinsed; 1 1/2 pounds tomatoespeeled, halved, seeded and coarsely chopped; Flat-leaf parsley leaves, for garnish

Servings: persons

1/4 cup extra-virgin olive oil
All-purpose flour
3/4 pound skinless fresh cod or other firm white fish fillets
Salt and freshly ground pepper
3 garlic cloves
1 large head of escarole (about 1 1/2 pounds), cored and coarsely chopped (about 10 cups)
10 anchovies (about 3 ounces), drained and coarsely chopped
10 oil-cured black olives, halved and pitted
2 tablespoons salted capers, well rinsed
1 1/2 pounds tomatoespeeled, halved, seeded and coarsely chopped
Flat-leaf parsley leaves, for garnish

1
Heat 3 tablespoons of the oil in a large enameled cast-iron casserole.
2
Lightly flour the fish and season with salt and pepper.
3
Cook over moderate heat until lightly browned and cooked through, about 3 minutes per side, depending on the thickness of the fish.
4
Transfer the fish to a platter.
5
Add the garlic to the oil and cook over moderate heat until deep golden, about 2 minutes; discard the garlic.
6
Add the escarole to the casserole along with the anchovies, olives and capers.
7
Cook, stirring constantly, until the escarole turns bright green and wilts, about 3 minutes.
8
Transfer the escarole to a bowl.
9
Heat the remaining 1 tablespoon of oil in the casserole.
10
Add the tomatoes and cook over moderately high heat, stirring, until thickened, about 5 minutes.
11
Add the tomato sauce to the escarole and season with salt and pepper.
12
Garnish with parsley and serve with the fish.

2485

kcal

Calories

265

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, All-purpose flour, 3/4 pound skinless fresh cod or other firm white fish fillets, Salt and freshly ground pepper, and more.

Yes, Caponata-Style Escarole and Cod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata-Style Escarole and Cod

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