Pan-Seared Cod Over Vegetable Ragout

• 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

1. Heat 1/2 teaspoon olive oil in a large nonstick skillet over low heat. Add the prosciutto; saute 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; saute 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; saute 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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olive oil, garlic, shiitake mushroom, leek, tomato, salt, freshly ground black pepper, fresh spinach, basil, white fish, flour

Taken from www.myrecipes.com/recipe/pan-seared-cod-over-vegetable-ragout (may not work)