Pat dry a 14 oz piece of cod with paper towels, cut into 2 evenly sized fillets, add to a shallow bowl

Squeeze the juice out of 1 large orange, pour over the cod fillets, cover with saran wrap and add to the fridge

Meanwhile, add 1 tsp sweet smoked paprika into a bowl, along with ½ tsp cumin powder, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp sea salt & a dash of freshly cracked black pepper, mix together until well combined

After 15 minutes remove the cod from the fridge, add the cod fillets to a wire rack, evenly sprinkle the spice mix on the cod fillets, do this on both sides

Heat a large pan with a medium heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes add in 4 cloves garlic roughly minced, mix with the olive oil, after 30 seconds add in 10 oz of fresh spinach, I like to add it in batches so it doesn´t overflow out of the pan, mix with the garlic and olive oil so it easily wilts, once it has all been added and the spinach is wilted, season with sea salt & black pepper, give it a quick mix, turn off the heat and place a lid on the pan

Heat a nonstick fry pan with a medium-high heat, after 3 minutes add in 2 tbsp of extra virgin olive oil and add the cod fillets into the pan, after 3 minutes gently flip the cod to cook the other side (the thickness of my fillets where 1-inch), after a total cooking time of 6 minutes remove the pan from the heat

Evenly divide the sauteed spinach into 2 serving dishes, add 1 fillet of cod on top of each spinach dish, garnish with a slice of orange, serve at once, enjoy!