Fish With Endive

Ms. Sacerdoti's remarks: This dish is thought to be a speciality of Roman Jews. Roman Jewish cooking characteristically combined fish or meat with vegetables in a single dish. Italian Jewish cooking is as regional as Italian cooking. If you cannot find anchovies and do not like sardines, try it with fillets of sole. i have noted a number of recipes where sole is used for a more refined version, and sardines prepared by those who could not afford the more expensive fish.

2. Discard hard outer leaves of the endive and remove the core. Wash endire, drain, but don't dry it.

4. Sprinkle each layer with oil, salt , and pepper.

7. Uncover and bake in 400 F (or 200 C) oven for half an hour, or until juices have evaporated and there is a golden crust on top.