Ingredients

• 4 6-oz. pieces fresh cod loin fillet
• Kosher salt and freshly ground black pepper
• 2 Tbsp. 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 pitted green olives, such as Castelvetrano, halved

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. Add the onion, thyme, and pepper flakes to the skillet; cook, stirring, until the onion is soft, about 4 minutes.
4. 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.
6. Sprinkle with the pancetta, divide among rimmed plates or wide, shallow bowls, and serve.

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