Pan-Seared Cod Over Vegetable Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy-to-fix skillet dinner elevates plain white fish to the height of good taste as the fish is incorporated into a Mediterranean-style ragout chock-full of tasty ingredients such as prosciutto and shiitake mushrooms. 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. 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.
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