Jose Pizarro served up skrei cod (winter cod) with spinach and wood roasted piquillo peppers on James Martin’s Saturday Morning.

The ingredients are: 1.2kg chunky cod loin, skin left on, 750g coarse sea salt, 2–3 tablespoons plain (all-purpose) flour, 250 ml light olive oil, 4 garlic cloves, finely sliced, 2 teaspoons smoke paprika, 50ml sherry vinegar, 3 piquillo peppers, drained, opened out and halved, 1 tablespoon olive oil, 120g raisins, 3 tablespoons pine nuts and 500g baby spinach.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.