pancettacod

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.

Ingredients

  • 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

Directions

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.

Related Posts


cauliflowerpasta

Flora Cauliflower & Pine Nut Paccheri Rigati With Anchovies

Penne noodles are traditionally found in a variety of Bolognese and Ziti recipes around the United States, but we’ve taken the larger cousin, Paccheri Rigati, and blended together some earthy ingredients like pine nuts and cauliflower along with fresh anchovies to bring about a robust, hearty pasta dish. Along with dried currants and fresh Pecorino […]

01.11.2016
macandcheese

Flora Orecchiette Three Cheese Mac & Cheese

Although we know the name is a bit confusing,  we’ve substituted the traditional macaroni cut of pasta and introduced Flora Orecchiette Homestyle Pasta for a perfect outside-of-the-box Fall recipe! The pasta is perfect for capturing the cheese sauce and breadcrumb topping to add a burst of 3-cheese goodness with a crunchy, garlic ending.   Ingredients: […]

26.10.2016
BrussellsSproutsPenne

Flora Pennoni Rigate with Gorgonzola Cheese & Brussells Sprouts

Bold. Earthy. These are two words that perfectly describe the blended flavor of Brussels sprouts and Gorgonzola cheese coming together on plate combined with the bite of red onion and black pepper to bring out this rustic recipe. Summer is the perfect time of the year to sit back and enjoy a light dish that […]

03.08.2016

Comments


Leave a Reply