1.2kg thick piece cod loin, skin on

500g flakey sea salt

3-4 tbsp  plain flour

250ml light olive oil, plus 1tbsp extra to fry

4 cloves garlic, finely sliced

2tsp pimenton

50ml sherry vinegar

3 (or 6 small ones)piquillo pepper from a jar, opened out and halved

100g raisins

3 tbsp pinenuts

500g baby spinach


The Cod a la Llauna is a beautifully simple dish that is bursting with flavours. The dish is served using Norwegian Skrei, which is complimented by spinach and pickled peppers. Norwegian Skrei is a great sustainable fish to serve because of the Norwegian fisheries management system. Only the very best of the fresh Norwegian cod catch (10-13%) will be labelled as Quality Skrei, having to meet stringent quality standards, however no fish that are caught are wasted – which is an exemplary example of the Norwegian fisheries management system – Norway banned discards over 27 years ago. Norwegian fishing is a perfect example of man working closely with the environment as all Norwegian cod is MSC certified. 


Put the cod in a plastic container and completely cover with the salt and set aside for 20-30 minutes.

Heat the oven to 180c. fan 160.

Rinse and dry and cut into 6 pieces and dust all over with flour. Heat the 250ml of oil in an ovenproof pan, not too hot and add the fish and cook for 5 minutes, turning once, until lightly golden. Remove with a slotted spoon onto a plate lined with kitchen paper.

Add the garlic to the oil and fry gently for 10 seconds then add the pimenton and vinegar. Return the fish to the pan and lay the piquillo peppers on top. Put in the oven for 5-6 minutes until the fish is just cooked.

Meanwhile, heat a little oil in a pan and add the raisins and pine nuts and cook for a minute or two until the pine nuts start to turn golden. Add the spinach and sautee until just starting to wilt. Divide between 6 warmed plates, top each with a piece of fish and pepper and spoon over the sauce and serve with lots and lots of bread.


José Pizarro

Features more veg
Features more veg