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Pancetta-Wrapped Roasted Cod with Artichoke Pesto
Ingredients
- 6 canned or frozen artichoke hearts, quartered
- 1/4 cup shelled pistachios
- 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, preferably the loin, but you can work with the tail end of the fillet if need be
- Kosher salt and black pepper
- 4 to 8 thinly sliced pieces of pancetta
- 1 tablespoon fresh thyme leaves
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