- 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
- calories 287
- caloriesfromfat 20 %
- fat 6.4 g
- satfat 1.2 g
- monofat 3 g
- polyfat 1.4 g
- protein 39.1 g
- carbohydrate 20 g
- fiber 5.9 g
- cholesterol 82 mg
- iron 5.3 mg
- sodium 525 mg
- calcium 146 mg
How to Make It
Heat 1/2 teaspoon olive oil in a large nonstick skillet over low heat. Add the prosciutto; sauté 5 minutes. Stir in garlic; remove from pan. Set aside.
Heat 1 teaspoon olive oil in pan over medium-high heat. Add mushrooms and leek; sauté 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.
Heat 1 teaspoon olive oil in pan over medium-high heat. Dredge fillets in flour. Add fillets to pan; sauté 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.
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 www.choosemyplate.gov.