Pan-Seared Cod Over Vegetable Ragout Recipe

Name: Pan-Seared Cod Over Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
4
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5
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257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Pan-Seared Cod Over Vegetable Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Seared Cod Over Vegetable Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions