PAN-SEARED COD OVER VEGETABLE RAGOUT 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. 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 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

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. 

Serves 4.

1 Serving - 1 fillet and about 1 cup ragout: Calories: 287 (Cal. from fat: 20%), Fat: 6.4g (Saturated: 1.2g), Cholesterol: 82mg, Sodium: 525mg, Carbohydrate: 20g, Protein: 39.1g.

[Cooking Light, May 2000]