Seared Fish With Tomatoes and Garlicky Escarole

Ingredients

1 pound tomatoes, hacked

1/4 little red onion, cut

2 teaspoons new lemon juice

3 tablespoons in addition to 2 teaspoons olive oil

legitimate salt and dark pepper

1 head escarole, torn (around 10 containers)

2 cloves garlic, cut

4 6-ounce pieces skinless halibut, cod, or striped bass filet
Directions

Consolidate the tomatoes, onion, lemon squeeze, 1 tablespoon of the oil, and ¼ teaspoon each one salt and pepper in a medium vessel. Let sit for 10 minutes.

In the interim, warm 2 tablespoons of the remaining oil in an extensive skillet over medium-high hotness. Include the escarole, garlic, and ¼ teaspoon each one salt and pepper and cook, throwing sporadically, until withered and delicate, 3 to 4 minutes. Let cool somewhat, then add to the tomatoes and throw to join.

Heat the staying 2 teaspoons of oil in a huge nonstick skillet over medium-high hotness. Season the halibut with ¼ teaspoon each one salt and pepper and cook until hazy all through, 3 to 4 minutes every side.

Serve the tomato and escarole mixture finished with the fi