Recipe: Pan Seared Cod & Vegetable Ragout

I love this recipe because it’s not only yummy, but also pretty darn healthy.  It was one of the recipes I relied on heavily while doing a 2-month cleanse that required me to have a pescatarian diet.

Ingredients:

2 ½ teaspoons olive oil, divided

½ cup diced prosciutto (about 2 ounces)

3 garlic cloves, minced

4 cups thinly sliced shiitake mushroom caps (about 10 ounces)

1 ½ cups chopped leek

3 cups diced plum tomato (about 1 pound)

¼ teaspoon salt

¼ 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

*When we initially made this recipe, we were on a pescatarian diet so we axed the prosciutto and added extra mushroom sin it’s place.  We also didn’t bread the fish with flour.

Directions:

1. Heat ½  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.

Recipe inspiration found HERE.