Ingredients

• 1 tbsp Extra virgin olive oil
• 30g Blanched almonds
• 150g Red onion Finely sliced
• 2 clove Garlic cloves Finely sliced
• 1 tsp Smoked paprika
• 300g Baby tomatoes Halved
• 30g Parsley Finely sliced flat-leaf
• 1 whole Lemon &  Zest
• 15g Raisins
• 1 can Chickpeas (can) And their liquid
• 200g Baby spinach
• 250g Cod fillet Boneless, skinless
• Pinch salt
• Pinch pepper

Method

• Gather and prepare your ingredients.
• Place the olive oil and almonds into a frying pan. Turn on the heat to medium-high and cook for 5-6 minutes, until the almonds are lightly golden. Remove using a slotted spoon, leaving the hot olive oil in the pan. Place the almonds onto a chopping board or shallow bowl to cool.
• Add the red onions to the oil in the pan with a sprinkle of salt and pepper. Cook, stirring often, for 5-6 minutes, until softened. Then add the garlic and paprika and cook for a further 1-2 minutes until fragrant.
• Add the tomatoes, cover the pan, and cook for 5-6 minutes, until they are burst and jammy.
• Once the almonds are cool, roughly chop. Place into a bowl with the parsley and lemon zest and stir to combine.
• Add the raisins, chickpeas and their liquid, and spinach. Cook for 4-5 minutes, until the spinach has wilted. Stir through most of the almond mixture, reserving some for ganish.
• Nestle the fish in between the chickpeas. Cover, and cook for 8-10 minutes, until firm and opaque.
• Sprinkle with the remaining parsley and almonds before serving.