Caponata-Style Escarole And Cod

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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 tomatoes—peeled, halved, seeded and coarsely chopped

Flat-leaf parsley leaves, for garnish

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