• 1 bunch English Spinach

  • 50 g unsalted butter

  • 0.25 cup Pine Nut roasted

  • 0.25 cup finely grated Parmesan

  • Salt & Pepper

  • 0.25 cup sultana

  • Cod

  • 1 Murray Cod fillet skin on cut into 180g chunks

  • Salt & Pepper

  • Extra Virgin Olive Oil


  • 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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