Ingredients
The following ingredients have 4 Servings
- 4- 6 oz. pieces of fresh cod fillet
- Pinch of sea salt and ground black pepper
- 2 slices bacon (diced)
- 1 yellow onion (diced)
- 1/4 teaspoon dried Italian seasoning
- 1/2 teaspoon dried red pepper flakes
- 1/2 cup vegetable broth
- 1 tablespoon of fresh lemon juice
- 1-15 oz. can diced tomatoes
- 1-12 oz. bottle of marinated artichoke hearts (drained and chopped {try to use bottle over can for flavor})
- 1/2 cup green olives (pitted and halved {I used Castelvetrano})
- 1 bunch of fresh cilantro (roughly chopped or torn)
Instruction
- Pat the cod dry and season with salt and pepper.
- Place bacon in cold pan over medium high heat and cook until crisp. Should take about 5 minutes
- Remove to a plate lined with paper towel.
- Add fish to the skillet and cook until slightly golden, about 3-4 minutes. Remove from pan and set aside on plate.{you are only cooking one side}
- Add onion, Italian seasoning, red pepper flakes to the skillet and cook stirring until onions soften, about 4 minutes.
- Add the vegetable stock and lemon juice, cook until reduced to at least half, about 1-2 minutes.
- Stir in tomatoes their juice, artichokes and olives.
- Lower hear to medium and nestle fish pieces into the sauce, browned side up. Cover and cook until fish is opaque and cooked through. About 5 minutes, depending on the thickness of your Cod. Plate and serve topped with chopped bacon and cilantro.
