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.