Cod Heaven is Here

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.

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All of the ingredients are measured and prepped.

Ingredients

  • 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

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Once cooked, the pancetta is removed with a slotted spoon.

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The cod filets start browning in the oil after the pancetta is removed.

IMG_5154Remove the fish, then add the onion, thyme, and pepper flakes to the skillet.

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The onion is stirred until soft, about 4 minutes.

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After the wine is mostly evaporated, add the tomatoes and their juice, artichokes, and olives.

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Nestle the fish into the sauce, keeping the seared side exposed.

Directions

  1. Pat the cod dry and season with salt and pepper.
  2. 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.
  3. Add the fish to the skillet and cook until slightly golden, about 3 minutes. Flip and transfer to a plate, seared side up.
  4. 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.
  5. 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

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