To make the picada sauce heat a small fry pan with a medium heat, add in 12 blanched marcona almonds and dry roast them for 4 minutes, making sure to mix them around the entire time so they toast evenly and not burn, once roasted add the almonds into a mortar

Finely mince 2 cloves of garlic and add into the mortar with the almonds, also add in a ½ inch thick piece of day old baguette bread (you can also toast a fresh slice on the toaster), pinch in ½ tsp of saffron threads, 1 tbsp of freshly chopped parsley and a ¼ tsp of fine sea salt, using a pestle pound down on the mixture until you form a paste, about 4 to 5 minutes

Then add in 2 tbsp of extra virgin olive and mix together until well combined, set aside

Grab a 14 ounce (390G) fillet of cod (I bought mine frozen and thawed it out), pat it down with paper towels and cut into 2 fillets, season the cod with sea salt and freshly cracked black pepper

Heat a nonstick fry pan with a medium heat, after 2 minutes add the cod fillets into the pan seasoned side down, after 3 minutes flip the cod fillets (mine where ½ inch thick), after a total cooking time of 6 minutes, transfer the cod fillets into seperate dishes

Using the same pan with the same heat add in the picada sauce and mix around for a little under 30 seconds, just enough to make the garlic fragrant, then evenly divide the picada sauce on top of the cod fillets, garnish with a slice of lemon, enjoy!