Pan-Seared Cod Over Vegetable Ragout

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

Preparation

1. 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.
2. 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.
3. 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.