Cod with Bacon Tomato and Artichoke
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.
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.