NuYou Baba-Ganoush (Eggplant Dip)
| Servings |
|
Ingredients
- 4 6 0z Pieces of Fresh Cod Loin
- Kosher Salt and Black Pepper
- 2 Tbsp. olive oil
- 2 Oz. Pancetta cut into 1/4 inch dices
- 1 Medium Onion diced
- 1 tsp. Fresh Thyme Leaves
- 1/4 tsp. Crusted Red Pepper Flakes
- 1/2 C Dry White Wine
- 1 15 ounce Diced Fire Roasted Tomatoes in Juice
- 1 C Marinated Artichoke Hearts Drained and Chopped
- 1/2 C Green Olives Halved
Ingredients
|
|
Instructions
- Pat dry cod and season with Salt and Pepper. Heat oil in nonstick skillet over medium high heat. Add Pancetta and cook, stirring until crisp, 2-4 minutes. Transfer pancetta to paper towel lined plate. Add the fish to skillet and cook until slightly golden, about 3 minutes, flip and transfer to plate, seared side up. Add onion, thyme, and pepper flakes to skillet, cook stirring until the onion is soft, about 4 minutes. Add wine and cook until wine is almost evaporated, about 1 minute. Add tomatoes and their juices, artichokes and olives. Simmer for 2 minutes. Lower the heat to medium and nestle the fish into the sauce, seared side up. Cover and cook until the fish is done, about 3 minutes. Recipe courtesy of Nell Hull.
Share this Recipe
Related posts
