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Roast Murray Cod with Spinach Sultanas and Pine Nuts


  • Cod


  • 1.

    Take middle cut of fish and remove bones with tweezers.

  • 2.

    Season with salt and pepper.

  • 3.

    Place in frypan with extra virgin olive oil, sear on flesh side to colour and seal.

  • 4.

    Turn fish over and place frypan in oven on highest heat.

  • 5.

    Blanch spinach in boiling salted water. Drain.

  • 6.

    Place in bowl and mix with unsalted butter, pinenuts, parmasen, sultanas, a little salt and grated pepper.

  • 7.

    Place salad on plate, letting juices drizzle to the side.

  • 8.

    Place fish on top with skin side up.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Roast Murray Cod with Spinach Sultanas and Pine Nuts.


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