Cod With Pancetta Artichokes And Olives Recipes

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ROAST COD WITH ARTICHOKES



Roast Cod with Artichokes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound Yukon gold potatoes, thinly sliced
1 9-ounce box frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce cod fillets
Juice of 1/2 lemon, plus wedges for serving
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
  • Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
  • Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.

COD WITH OLIVES & CRISPY PANCETTA



Cod with olives & crispy pancetta image

With just a can of chopped tomatoes, a fillet of cod and some final flourishes, you can whip up this simple fish supper in a matter of minutes

Provided by Esther Clark

Categories     Dinner, Supper

Time 20m

Number Of Ingredients 4

100g pack olives & sundried tomatoes
400g can chopped tomatoes
4 skinless cod fillets
8 slices thin pancetta

Steps:

  • Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.

Nutrition Facts : Calories 290 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

COD WITH PANCETTA, ARTICHOKES, AND OLIVES



COD WITH PANCETTA, ARTICHOKES, AND OLIVES image

Categories     Fish

Yield 4 people

Number Of Ingredients 11

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

Steps:

  • 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;

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