Looking to introduce more seafood dishes into your evening repertoire of family meals? This lovely recipe is easy, is ready in just over a half hour, and contains heart-healthy ingredients.
We served ours over polenta and it was delicious! Our pancetta weighed in at closer to 4 ounces, and we used it all. Are there meatless substitutions for pancetta? Yes, you can try marinated tofu, mushrooms, smoked paprika, olives (already in the dish), and parmesan cheese to substitute for pancetta.
Cod with Pancetta, Artichokes and Olives
- 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
- 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.
Original recipe from Fine Cooking
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