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
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;
Christine Burns Rudalevige from Fine Cooking