Wow, this Cod with Pancetta, Artichokes and Olives had us feeling fine on Cloud Nine. It was really a flavorful and delicious recipe that came together quickly. Despite the ease of preparation—the fish, sauce, and side dish all cook in one skillet—this is a restaurant-worthy dinner. If desired, serve it with good crusty bread to mop up the sauce. For a more low-carb dinner, we just paired with a side salad.
Can’t emphasize how much we truly loved this Mediterranean-style dish… and talk about healthy! Plus, we definitely almost doubled the amount of olives and increased the marinated artichokes too.
My only complaint is with Step 4 “Add the wine and cook until the pan is almost dry, about 1 minute.” It was more like 4-5 minutes for most of the liquid to evaporate. Minor issue I know, but it’s good to know ahead of time.
All of the ingredients are measured and prepped.
- 4 6-oz. pieces fresh cod loin fillet
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 2 oz. pancetta, cut into 1/4-inch dice (about 1/4 cup)
- 1 medium yellow onion, cut into 1/4-inch dice
- 1 tsp. fresh thyme leaves
- 1/8 to 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- 1 15-oz. can diced fire-roasted tomatoes in juice
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup large green olives, such as Castelvetrano, pitted and halved
Once cooked, the pancetta is removed with a slotted spoon.
The cod filets start browning in the oil after the pancetta is removed.
Remove the fish, then add the onion, thyme, and pepper flakes to the skillet.
The onion is stirred until soft, about 4 minutes.
After the wine is mostly evaporated, add the tomatoes and their juice, artichokes, and olives.
Nestle the fish into the sauce, keeping the seared side exposed.
- Pat the cod dry and season with salt and pepper.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta and cook, stirring, until crisp and golden, 2 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat behind in the pan.
- Add the fish to the skillet and cook until slightly golden, about 3 minutes. Flip and transfer to a plate, seared side up.
- Add the onion, thyme, and pepper flakes to the skillet; cook, stirring, until the onion is soft, about 4 minutes. Add the wine and cook until the pan is almost dry, about 1 minute. Add the tomatoes and their juice, artichokes, and olives. Simmer, stirring occasionally, to meld the flavors, about 2 minutes.
- Lower the heat to medium and nestle the fish into the sauce, keeping the seared side exposed. Cover and cook until the fish is opaque and just cooked through, about 3 minutes. Sprinkle with the pancetta, divide among rimmed plates or wide, shallow bowls, and serve.
OUR NOTE: If not using a non-stick skillet, double the amount of olive oil.
by Christine Burns Rudalevige from Fine Cooking