Pancetta wrapped cod... stuffed with artichoke pesto
I'm really behind on recipes.... and life... so I'm going to get straight to the chase.
This recipe is pretty great. In my opinion it looks a little tacky and impressive all at once. Wrapping things in pork is super tasty but also makes me feel a bit like I'm ordering an appetizer at a chain restaurant... or trying to trick a toddler into trying a new food.
Lastly, in general I think I make a pretty great cod. One person actually told me that I made the best cod they've ever had outside a restaurant... but to be fair we were dating at the time. I feel like the nature of this recipe actually dries the cod out a bit more than others. It is still great.... but loses some of the flakiness from the preparation and stuffing.
Here's how it goes:
(Step 1) In the bowl of a food processor, place artichoke hearts, pine nuts, 2 tablespoons olive oil, lemon juice, garlic, and parsley leaves. Process the ingredients until you have a spreadable paste. Season the pesto with salt and pepper to taste. Set aside.
(Step 2) Preheat oven to 425 degrees. Oil the bottom of a glass or ceramic baking dish.
(Step 3) Butterfly each cod loin by running a sharp knife along the side of the fillet, cutting it 3/4 of the way through the piece of fish, but leaving it attached. The cut loins should open like a book. Season both sides of each fillet with salt and pepper. Turn them so the cut side faces upwards. Spread the pesto inside each loin and close them.
(Step 4) Unravel the pancetta slices into long strands that look more like American bacon. Take one to two pieces of pancetta and wrap around one pesto-stuffed cod loin. Place the wrapped loins in the prepared baking dish. Surround the stuffed loins with quartered brussel sprouts.
(Step 5) Drizzle everything with olive oil. Roast on the middle rack in the hot oven for 12 minutes until the fish is almost cooked through. Turn on the broiler. Broil for 2 minutes to fully crisp up the pancetta.
(Step 6) Drizzle the top of everything (cause why not) with reduced balsamic.
Shopping List
Serves 4
6 canned or frozen artichoke hearts, quartered
1/4 cup pine nuts
2 tablespoons olive oil, plus more for drizzling
2 teaspoons lemon juice
1 garlic clove, peeled and crushed
Leaves from 3 to 4 Italian parsley stems
Kosher salt and freshly ground black pepper
Four 5-ounce pieces of cod
Kosher salt and black pepper
4 to 8 thinly sliced pieces of pancetta
Serves 4
6 canned or frozen artichoke hearts, quartered
1/4 cup pine nuts
2 tablespoons olive oil, plus more for drizzling
2 teaspoons lemon juice
1 garlic clove, peeled and crushed
Leaves from 3 to 4 Italian parsley stems
Kosher salt and freshly ground black pepper
Four 5-ounce pieces of cod
Kosher salt and black pepper
4 to 8 thinly sliced pieces of pancetta
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