Seared Cod over Vegetable Ragout

[MS22]

This recipe is very light without sacrificing any flavor.

2 1/2 tbs olive oil
1/2 cup diced prosciutto
3 garlic cloves miced
4 cups thinly sliced shitake mushroom caps
1 1/2 cups chopped leeks
3 cups diced plum tomatoes
1 10oz package fresh spinach
1 cup torn fresh basil leaves
4 (6 ounce) cod or other firm white fish flllets
All purpose flour for dredging
salt and pepper for seasoning

Heat 1/2 tbsp olive oil in a large non-stick skillet over low heat. Add, prosicutto and saute 5 minutes. Stir in garlic, remove from pan and set aside.

Heat 1 tbsp olive oil in pan over medium high heat. Add mushrooms and leek, saute 8 mins. Stir in tomato. Gradually add spinach to pan and stir until wilted(about 3 mins). Stir in prosciutto mixture and basil. Salt and pepper to taste. Remove from pan cover and keep warm.

Heat 1 tbsp in pan over medium high heat. Season fish with salt and pepper and then dredge in flour. Add fish to pan and saute 2-3 mins per side depending on thickness. Cover and cook 2 mins or until fish flakes easily with a fork. Place spinach mixture on plate and top with fillets. Serves four. Enjoy!

Final Result