This dish is best when the tomatoes are fresh and ripe, but it will be almost as good with canned plum tomatoes. It makes a complete one-pot meal, including vegetables and protein. I used spinach, but escarole is a good Italian American substitute.

　　

Ingredients

serves 6

　　2 pounds fresh plum tomatoes, halved and cored (about 4 cups)

　　2 pounds skinless halibut fillet, cut into 2-inch chunks

　　1 1/2 teaspoons kosher salt

　　All-purpose flour, for dredging

　　1/4 plus 2 tablespoons extra-virgin olive oil

　　6 garlic cloves, sliced

　　1/4 teaspoon peperoncino flakes

　　6 ounces fresh spinach, trimmed (about 12 packed cups leaves)

　　

Step 1

Put the tomato halves in a food processor and process to make a smooth purée. Set aside.

　　

Step 2

Season the halibut chunks with 1/2 teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.

　　

Step 3

Pour 1/4 cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm.

　　

Step 4

Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato purée. Slosh out the food processor’s work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.

　　

Step 5

Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes. Divide the spinach and sauce among plates, and serve the halibut on top.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.