Bacalao a la catalana | Tender cod with raisins & pine nuts

Soak the raisins in a small bowl of warm water for approx. 10 minutes, then drain well. Toast the pine nuts in a dry pan without fat until golden brown and set aside.

Peel and finely chop the onion and garlic. Pat the cod fillet dry, cut into four equal portions, season with salt and freshly ground pepper, and then lightly dredge in plain wheat flour. Gently tap off any excess flour.

Heat 3 tablespoons of olive oil in a large pan. Fry the floured cod fillets on both sides for 1–2 minutes each until golden, then carefully remove and let rest on a plate.