Cod with Bacon Tomato and Artichoke

• Gluten free
• Paleo

• Meat

  • 2 slices Bacon

• Seafood

  • 4 6 oz. pieces Cod, fresh fillet

• Produce

  • 1 12 oz. bottle Artichoke hearts
  • 1 bunch Cilantro, fresh
  • 1 15 oz. can Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 1/2 cup Green olives
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Italian seasoning, dried
  • 1/2 tsp Red pepper flakes, dried
  • 1 Pinch Sea salt and ground black pepper

Found on ahealthylifeforme.com

Description

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
• ¼ teaspoon dried Italian seasoning
• ½ teaspoon dried red pepper flakes
• ½ 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}
• ½ cup green olives, pitted and halved {I used Castelvetrano}
• 1 bunch of fresh cilantro, roughly chopped or torn

Directions

• 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.