Ingredients:
1.5 lbs black cod fillet, skin on and sliced into 4 pieces (750 grams) about 2 inches (5 cm) thick and 6 oz (175 g) each
sea salt & freshly cracked black peppercorns
8 round, very thin slices of pancetta
2 sprigs fresh tarragon
1.5 tbsp olive oil (22 mL)
2 shallots, sliced
2 cloves garlic, sliced
1 dried chili pepper, crushed
1/2 cup dry medium body red wine (125 mL)
1 cup fish stock or clam juice (250 mL)
1 tbsp dried porcini mushrooms, soaked in hot water for 5 minutes (15 mL)
1 tbsp tomato paste (15 mL)
extra virgin olive oil for drizzling
chopped fresh tarragon leaves, for garnish

Directions:
1. Preheat the oven to 375 F (190 C).
2. Season the flesh side of the cod. Place, skin-side down, on a plate. Top each piece of cod with half a sprig of tarragon, broken up, and with 2 rounds of slightly overlapping pancetta.
3. In a large deep skillet, heat the oil on medium high. Sear the pancetta-covered side for about 4 minutes or until golden.
4. Transfer the seared fish, skin-side down, onto a parchment paper-lined medium baking dish.
5. Place in the oven and bake for about 12 to 14 minutes or until the fish is firm and cooked through.
6. Drain the excess fat from the skillet and return to medium-high heat.
7. Saute the shallots in the skillet for 2 minutes or until soft.
8. Add the garlic and chili pepper. Reduce heat to medium and continue to sauté until the garlic is just golden.
9. Deglaze with red wine and stock or clam juice.
10. Add the drained porcini mushrooms and tomato paste.
11. Whisk and simmer, uncovered, for 8 to 10 minutes or until the sauce is reduced by half.
12. Place the baked fish into shallow bowls.
13. Pour broth over each and then drizzle with extra virgin olive oil.
14. Sprinkle with tarragon and serve immediately.