Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Cod with Pancetta, Artichokes, and Olives

Scott Phillips

Servings: 4

Despite the ease of preparation—the fish, sauce, and side dish all cook in one skillet—this is a restaurant-worthy dinner. Serve it with good crusty bread to mop up the sauce.

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

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 75
      Sodium (mg): 1110
      Carbohydrates (g): 13
      Fiber (g): 3
      Protein (g): 32

Preparation

  • 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.

Reviews

Rate or Review

Reviews

  • dgrh | 12/09/2015

    This was a really easy meal to prepare and big on flavor. Like ndchef, I added more olives and artichokes, plus some clam juice for more fish flavor. I will surely make this again.

  • ndchef | 10/26/2015

    This was a tasty and easy way to make cod taste good. I did add a little extra olives and artichokes, because we love them, and wish I had also added extra/doubled the tomatoes. There just wasn't enough sauce. Pancetta makes it!

  • User avater
    MissyU | 09/17/2015

    Wow, this is really a flavorful and delicious recipe that comes together quickly. I made it with bacon instead of pancetta and served it over short grain brown rice. Add a tossed green salad and it's worthy of company. Will definitely add this to my rotation.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks