Cod loin with pimentón, spinach, pine nuts and raisins

Ingredients

Fish & Shellfish

  • 800g of cod loin, skin left on, cut into four pieces (ensure you choose nice chunky pieces)

Store Cupboard

  • 500g of coarse sea salt
  • 2 tbsp of plain flour
  • 35g of raisins
  • 35g of pine nuts
  • sea salt

Oils & Vinegars

  • 250ml of light olive oil
  • 30ml of sherry vinegar
  • 3 tbsp of olive oil

Fruit & Vegetables

  • 3 garlic cloves, finely sliced

Spices & Dried Herbs

  • 1 1/2 tsp pimentón
  • freshly ground black pepper

Salad & Fresh Herbs

  • 200g of baby spinach leaves