Cod with Pancetta, Artichokes, and Olives By Christine Burns Rudalevige, Fine Cooking

Ingredients

• 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

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Cod with Pancetta, Artichokes, and Olives