The sea meets the land with this bountiful combination of fresh cod, and the rich flavor of pancetta to bring forth a mouth-watering, hearty dish to your kitchen. Combined with smokey, fire-roasted tomatoes, Flora Marinated Artichokes and Flora Cerignola Olives, this fall dish will have your guests buzzing about with delight.
- 4 6-oz. pieces fresh cod loin fillet
- Kosher salt and freshly ground black pepper
- 2 Tbs. Flora 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 Flora Marinated Artichokes in Oil, drained and chopped
- 1/2 cup Flora Siciliana Olives Pitted
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.