Serves 6<\/em><\/p>\n1.2 kg (2 lb 10 oz) chunky cod loin, skin on<\/p>\n
750 g (1 lb 10 oz\/2\u00bd cups) coarse<\/p>\n
sea salt<\/p>\n
2\u20133 tablespoons plain (all-purpose) \ufb02our<\/p>\n
250 ml (8\u00bd \ufb02 oz) light olive oil<\/p>\n
4 garlic cloves, \ufb01nely sliced<\/p>\n
2 teaspoons piment\u00f3n<\/p>\n
50 ml (2 \ufb02 oz) sherry vinegar<\/p>\n
3 piquillo peppers, drained, opened out and halved<\/p>\n
1 tablespoon olive oil<\/p>\n
120 g (4 oz) raisins<\/p>\n
3 tablespoons pine nuts<\/p>\n
500 g (1 lb 2 oz) baby spinach<\/p>\n
Put the cod in a plastic container, cover completely with the salt and set aside for 20\u201330 minutes. Rinse and dry then cut into 6 pieces and dust all over with \ufb02our.<\/p>\n
Preheat the oven to 180\u00b0c (350\u00b0f\/Gas 4).<\/p>\n
Heat the light olive oil in an ovenproof pan \u2013 not too hot \u2013 and add the \ufb01sh. Cook on the hob for 5 minutes, turning halfway through, until lightly golden. Remove with a slotted spoon onto a plate lined with kitchen paper.<\/p>\n
Add the garlic to the oil and fry gently for a minute. Add the piment\u00f3n and vinegar. Return the \ufb01sh to the pan and lay the piquillo peppers on top. Put in the oven for 5\u20136 minutes until the \ufb01sh is just cooked (when it is just opaque and a thin knife inserts without resistance).<\/p>\n
Meanwhile, heat the olive oil in a pan and fry the raisins and pine nuts until the pine nuts are starting to turn golden. Add the spinach and quickly saut\u00e9 until just starting to wilt. Divide between six warmed plates, top each with a piece of \ufb01sh and pepper and spoon over the sauce. Serve with bread.<\/p>\n
<\/p>\n
![\"\"](\"https:\/\/blogs.cervantes.es\/londres\/files\/2019\/09\/JosePizarro_Day2-0100coco-215x300.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
Originally from C\u00e1ceres, Spanish chef, Jos\u00e9 Pizarro, has now lived in London since 2000 and is often described as the Godfather of Spanish cooking in the UK. In 2011, Londoners were delighted when Jos\u00e9 opened his first solo venture, Jos\u00e9 Tapas Bar on Bermondsey Street, and has since gone on to open two further restaurants […]<\/p>\n","protected":false},"author":269,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[58],"tags":[959,821,962],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts\/8291"}],"collection":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/users\/269"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/comments?post=8291"}],"version-history":[{"count":1,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts\/8291\/revisions"}],"predecessor-version":[{"id":8324,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts\/8291\/revisions\/8324"}],"wp:attachment":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/media?parent=8291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/categories?post=8291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/tags?post=8291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/blogs.cervantes.es\/londres\/files\/2019\/09\/Pizarro2017_Nov10520.1.1-200x300.jpg\")
<\/p>\n![\"\"](\"https:\/\/blogs.cervantes.es\/londres\/files\/2019\/09\/Dise\u00f1o-sin-t\u00edtulo-300x130.jpg\")
<\/p>\n