Escarole-Wrapped Monkfish In A Tomato-Olive Sauce

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
428
FAT
57%
CHOL
31%
SOD
25%

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Ingredients for 4 servings

Leaves from 1 head escarole

One 1 1/2-pound monkfish fillet

Kosher salt and freshly ground black pepper to taste

1/2 cup oil-cured black olives, such as kalamata or ni├žoise

4 tablespoons olive oil, plus more for drizzling

1 yellow onion, finely sliced

1 red bell pepper, seeded and julienned

2 garlic cloves, minced

1 cup dry white wine

1 pound tomatoes, peeled, seeded, and finely chopped (about 2 cups)

2 tablespoons capers, rinsed and drained

1 teaspoon minced fresh oregano (optional)

Juice of 1 lemon

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