Pan-Seared Cod Over Vegetable Ragout

12 ingredients
5 steps

Ingredients

  • 2 1/2 teaspoons olive oil, divided
  • 1/2 cup diced prosciutto (about 2 ounces)
  • 3 garlic cloves, minced
  • 4 cups thinly sliced shiitake mushroom caps (about 10 ounces)
  • 1 1/2 cups chopped leek
  • 3 cups diced plum tomato (about 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package fresh spinach, coarsely chopped
  • 1 cup torn fresh basil leaves
  • 4 (6-ounce) cod or other firm white fish fillets (1 inch thick)
  • 1 tablespoon all-purpose flour

Directions

  1. 1
    Heat 1/2 teaspoon olive oil in a large nonstick skillet over low heat. Add the prosciutto; saute 5 minutes. Stir in garlic; remove from pan. Set aside.
  2. 2
    Heat 1 teaspoon olive oil in pan over medium-high heat. Add mushrooms and leek; saute 8 minutes. Stir in tomato, salt, and pepper. Gradually add the spinach to pan, and stir until spinach is wilted (about 3 minutes). Stir in the prosciutto mixture and basil. Remove from pan; cover and keep warm.
  3. 3
    Heat 1 teaspoon olive oil in pan over medium-high heat. Dredge fillets in flour. Add fillets to pan; saute 3 minutes on each side. Cover and cook 2 minutes or until fish flakes easily when tested with a fork. Divide spinach mixture among 4 plates; top with fillets.
  4. 4
    MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
  5. 5
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