COD WITH PANCETTA, ARTICHOKES, AND OLIVES

COD WITH PANCETTA, ARTICHOKES, AND OLIVES image

Categories Fish

Yield 4 people

Number Of Ingredients 11

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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

Steps:

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. nutrition information (per serving): Calories (kcal): 340; Fat (g): fat g 16; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 32; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 1110; Cholesterol (mg): cholesterol mg 75; Fiber (g): fiber g 3;