Cod Wrapped in Pancetta with Wilted Greens
- ¼ pound skinless, boneless salt cod of even thickness, center cut
- Kosher salt and freshly ground black pepper
- Four 6-ounce cod fillets, approximately ¾ inch thick
- 2 teaspoons fresh thyme leaves
- 12 thin slices pancetta (5 to 6 ounces)
- ¼ cup extra virgin olive oil
- 1 small red onion, thinly sliced
- 1 garlic clove, minced
- 6 to 8 cups mixed greens (such as watercress, radicchio, mustard greens, and Belgian endive)
- ¼ cup water
- 3 tablespoons freshly squeezed lemon juice
- 8 tablespoons (1 stick) unsalted butter, chilled
- 2 tablespoons capers, rinsed
- 4 lemon wedges
Instructions:
This recipe asks you to slice partway through a fresh cod fillet, leaving it attached on one side. This creates a pocket for the salt cod.
- Soak the salt cod for 12 hours in a large bowl of cold water, changing the water 3 or 4 times. When finished, the cod should not be completely salt-free, or it will have lost its distinctive flavor. It should taste about as salty as a fish that you’ve seasoned and cooked with salt. Drain the cod.
- Place the salt cod in a small saucepan, cover with cold water, and bring just to a boil over moderate heat. Remove from the heat and let stand until the cod is barely cooked through, about 5 minutes. Drain and trim away any bones and membranes. Cut into quarters, cover. (Refrigerate if doing ahead.)
- Using a chef’s knife, slice horizontally through each fresh cod fillets to within an inch of the opposite side, so that the two halves of the fillets can be opened. Season the inside of the fillets with salt and pepper and sprinkle the inside of each with ½ teaspoon of the thyme. Put a piece of poached salt cod inside each fillet and close the two halves. Spread 3 overlapping slices of the pancetta side by side on a work surface and place a cod fillet in the center. Bring the pancetta up and over the cod, wrapping it snugly to form a neat package. Repeat with the remaining cod and pancetta to form 4 packages.
- Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. As soon as the oil is hot, sear the cod bundles on one side until the pancetta is pink and slightly crispy, about 5 minutes. Carefully turn the cod over and cook until the fish is opaque, 3 to 4 more minutes. Transfer the cod to a platter and keep warm.
- Heat the remaining 2 tablespoons olive oil in the sauté pan over medium heat. When the oil is hot, add the onion and cook, stirring, until soft, about 2 minutes.
- Stir in the garlic and then add the greens. Season with salt and pepper. Cook, stirring, until just wilted, about 1 minute. Transfer the greens to four warm plates.
- Add the water and lemon juice to the sauté pan and bring to a boil. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Whisk in the capers and any juices that have accumulated on the fish platter, and season to taste with salt and pepper.
- Transfer the fish to the plates with the greens. Spoon the sauce over the fish, garnish with the lemon wedges, and serve immediately.