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

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.

(5 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Cod
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Pancetta
Buy Now
FEATURED
Artichokes

Reviews

Rate or Review

Reviews (6 reviews)

jfk66 | 04/05/2019
This was a hit! For the two of us, I used only one pound of cod and there was barely enough sauce for us. Like others, I would add more of artichokes, tomatoes and olives to get more sauce.
vgoldin | 12/10/2018
This recipe was amazing. The entire family loved it. It had a lot of flavor and the tomatoes, olive, artichoke mixture makes a great sauce.
JessicaDJones | 11/03/2018
Very tasty recipe

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Cod with Pancetta, Artichokes, and Olives
Yield: 4 servings
Cuisine: Italian
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