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Prep: 10 minutes plus curing
Cook: 20 minutes
Serves: 2


2 tsp sea salt flakes

2 cod loins, approx. 200g each

20g pack dill, chopped

25g butter

25g toasted pine nuts

75g California Raisins

1½ tsp paprika

250g spinach

2 tbsp soured cream 

To serve: new potatoes


Sprinkle the salt over both sides of the cod and chill for 1 hour to cure. Wash the salt off the cod and pat dry with kitchen paper.

Preheat the oven to 200oC, gas mark 6 and line a baking tray with foil.

Sprinkle half the dill over both sides of the cod. Melt the butter in a large frying pan and fry the cod for 1-2 minutes each side until golden, transfer to the tray and bake for 10-15 minutes until cooked through.

Meanwhile, add the pine nuts, raisins and paprika to the pan and cook for 1 minute before adding the spinach with a splash of water. Cook until just wilted then stir in the soured cream, remaining dill and season with black pepper.

Serve the cod on top of the spinach with new potatoes.

Cooks tip

Try using salmon or haddock fillet instead. Swap the pine nuts with California Walnuts.