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Ingredients

1. 1/4 cup extra-virgin olive oil
2. All-purpose flour
3. 3/4 pound skinless fresh cod or other firm white fish fillets
4. Salt and freshly ground pepper
5. 3 garlic cloves
6. 1 large head of escarole (about 1 1/2 pounds), cored and coarsely chopped (about 10 cups)
7. 10 anchovies (about 3 ounces), drained and coarsely chopped
8. 10 oil-cured black olives, halved and pitted
9. 2 tablespoons salted capers, well rinsed
10. 1 1/2 pounds tomatoes--peeled, halved, seeded and coarsely chopped
11. Flat-leaf parsley leaves, for garnish

Description

Food & Wine