Cod loin with pimentón, spinach, pine nuts and raisins

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José Pizarro's stunning fried cod loin recipe is cooked with a heady pimentón oil for a slightly smoky, spicy flavour, served on a bed of spinach with plump raisins and pine nuts. Curing the cod with salt before cooking results in a slightly firmer texture, ensuring perfectly flaky fish.

First published in 2018




Cod with pimentón

  • 800g of cod loin, skin left on, cut into four pieces (ensure you choose nice chunky pieces)
  • 500g of coarse sea salt
  • 2 tbsp of plain flour
  • 250ml of light olive oil
  • 3 garlic cloves, finely sliced
  • 1 1/2 tsp pimentón
  • 30ml of sherry vinegar

Spinach, pine nuts and raisins


To begin, place the cod in a plastic container, cover completely with the salt and set aside for 20–30 minutes
Preheat the oven to 180°C/gas mark 4. Rinse the cod thoroughly to remove the salt, pat dry with kitchen paper and dust all over with flour
  • 2 tbsp of plain flour
Heat the light olive oil in an ovenproof pan – not too hot – and add the fish. Cook on the hob for 5 minutes, turning halfway through, until lightly golden. Remove with a slotted spoon onto a plate lined with kitchen paper
  • 250ml of light olive oil
Add the garlic to the oil and fry gently for a minute. Add the pimentón and vinegar and return the fish to the pan. Place in the oven for 5–6 minutes until the fish is just cooked (when it is just opaque and a thin knife inserts without resistance)
Meanwhile, heat the olive oil in a large wok. Add the raisins and pine nuts and cook until golden. Add the spinach and toss the leaves with the other ingredients, seasoning with salt and pepper. The idea is to warm the spinach through – be careful not to overcook it
Divide the spinach, raisins and pine nuts between four plates and top with the cod. Drizzle the pimentón oil and crispy garlic over the fish and serve

With a focus on simple, authentic Spanish cuisine, chef José Pizarro has been at the forefront of bringing true tapas to London.

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