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8 red or yellow tomatoes—4 cored, halved crosswise and seeded

6 1/2 tablespoons extra-virgin olive oil

1/4 cup plus 1 tablespoon chopped flat-leaf parsley, plus 1/4 cup parsley leaves, for garnish

1 tablespoon red wine vinegar

Salt and freshly ground pepper

4 ounces baby spinach

1/4 cup dried ground sumac (1 ounce)

Four 6-ounce skinless black cod fillets

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