Name: Cod with Bacon Tomato and Artichoke
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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)

Posted By: Amy 1 Comment Rate this post!

Posted: Jan 12, 2016 Updated: Jan 6, 2023

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Despite how easy and quick this Cod with Bacon Artichokes and Olives is to prepare, it looks and tastes like something you would order in a fancy restaurant, but is the perfect weeknight dinner. Everything from the fish, sauce, and veggies cook up in one skillet and takes only 25 minutes to prepare. It is also a super healthy, low calorie, gluten free, paleo and Whole30 approved recipe.

You know you are a foodie when…. how would you answer this?

I would answer it like this, when you are can’t wait to see your friend at the gym who last night posted on Facebook that they ate at one of your favorite restaurants. You can’t wait to ask them what they ordered, and then the two of you can compare each and every bite you took and how amazing each one tasted. Yep, that happened to me over the weekend.

You should have seen the guys face who was sitting next to us during warm up stretch. I think all he heard was our oohs and ahhs. I was firing out questions like, did you order this, AHHH, you ordered that? OHHH that sounds so good, I will have to get that next time.

I love trying new restaurants not only for the great food but for the inspiration. Getting creative ideas of what different foods go well together while eating a great meal with friends on a Saturday night, is my idea of work research.

Before the holidays the hubby and I went out with friends to a local bistro that is all about making complex sauces with simple ingredients. I had the pleasure of trying an olive and artichoke dip served with a crusty bread and while I was munching away I got to thinking about enjoying that incredible dip as a sauce with fish.

Lucky for me on Monday the fishmonger had gotten in some Alaskan Black Cod. Using the basic ingredients from the dip I enjoyed and adding in a bit of bacon and tomatoes, I got this delicious Cod with Bacon Artichoke and Olive recipe.

I hope you give this recipe a try, it might look fancy, but it really is a very easy recipe to prepare.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.

About this recipe:

I got lucky and found fresh Alaskan Black Cod, if you can’t find fresh Cod, try using Halibut or Sea Bass with the skin removed. I also used artichokes from a jar vs. a can. Artichokes from a jar are marinated in olive oil or water, while canned artichokes are pickled in vinegar and have a more acidic taste. I prefer the flavor of a jar in this dish. The Castelvetrano olives that I used in this dish are a huge favorite for my husband, but they can be tough to pit. When I pit olives I like to put the olive on a work surface, set the flat side of the knife on top, and give it a good whack. {Be careful here so you don’t cut your hand.} The force splits open the olive and frees the pit. Be sure to wipe the knife blade frequently because it gets oily and very slippery.

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Prep Time5

Cook Time20

Total Time25

Servings: 4

Ingredients

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

Instructions

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.