Cod with Catalan Spinach

Put the raisins in a small bowl, cover with hot water and set aside to soak for 15 minutes; drain well.

Meanwhile, put the pine kernels in a dry frying pan over a medium-high heat and dry-fry for 1-2 minutes, shaking frequently, until toasted and golden brown: watch closely because they burn quickly.

Heat the oil in a large, lidded frying pan over a medium-high heat. Add the garlic and cook for 2 minutes, or until golden but not brown. Remove with a slotted spoon and discard.

Add the spinach to the oil with only the rinsing water clinging to its leaves. Cover and cook for 4-5 minutes until wilted. Uncover, stir in the drained raisins and pine kernels and continue cooking until all the liquid evaporates. Season with salt and pepper and keep warm.

To cook the cod, brush the fillets lightly with oil and sprinkle with salt and pepper. Place under a preheated hot grill about 10cm / 4in from the heat and grill for 8-10 minutes until the flesh is opaque and flakes easily. Divide the spinach between 4 plates and place the cod fillets on top. Serve with the tomato halves and lemon wedges.