Cod With Olives Crispy Pancetta Food

COD WITH OLIVES & CRISPY PANCETTA

Cod with olives & crispy pancetta image

With just a can of chopped tomatoes, a fillet of cod and some final flourishes, you can whip up this simple fish supper in a matter of minutes

Provided by Esther Clark

Time 20m

Number Of Ingredients 4

Ingredients

100g pack olives & sundried tomatoes
400g can chopped tomatoes
4 skinless cod fillets
8 slices thin pancetta

Steps:

Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.

Nutrition Facts : Calories 290 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

BAKED COD WITH OLIVES

Baked Cod with Olives image

The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 10

Ingredients

Unsalted butter, for baking dish
1/2 cup pitted brine-cured Kalamata olives, drained and chopped
2 teaspoons drained capers, rinsed and coarsely chopped
2 anchovy fillets, rinsed, drained, and coarsely chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, plus small leaves for garnish
4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.

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