Anything that has pancetta in it has to be good, right?

Fresh and flavorful ingredients are the secret here.  First, get good fish, the fresher the better.   I like cod, but any  white fish would do (sole would be fine).  Personally, I like to buy my cod frozen at sea (insert visual of me freezing my rear off in a row boat as I try to buy cod somewhere in the icy reaches of the Pacific Ocean).  That guarantees that it is getting to you the very freshest.    (Serves 4)

Garnish:

• 1 T fresh basil, chiffonaded (sliced thin)
• 3-4 green onions rough chopped

• • Preheat oven to 450 F.

• • Pour a coating of olive oil (a couple tablespoons) in a medium baking pan large enough to take the cod without overlapping.  Sprinkle with jalapenos, garlic, pancetta, and tomatoes. Add salt and pepper.  Drizzle with remaining olive oil.

• • Put fish into oven and turn down to 425.

• • Bake 12-15 minutes or until done to your specifications.  I like it no more than 15 minutes. (You can always cook longer if needed.)

• • Remove from oven.  Sprinkle with basil and green onions.  Drizzle the drippings over and serve.