Pre-heat your oven on the broil/bake option to 210 C (410 F)

Heat a small sauce pan with a high heat and add 1 cup of water

Once the water begins to boil, turn off the fire, add 2 tbsp of raisins to the pan and set aside

Heat a small non-stick pan with a medium heat, once the pan gets hot, add 1 tbsp of pinenuts and dry roast for about 3 minutes, moving the pinenuts frequently, and set aside

Season two cod fillets with a little extra virgin olive oil, sea salt, and pepper

Add the two cod fillets to a baking tray and into the oven

Grab a non-stick frying pan, heat it with a medium heat and add 2 tbsp of exra virgin Spanish olive oil

Once the oil gets hot, add 2 minced garlics,1 minced shallot and mix

After about 1 minute, add 5 cups of spinach to the pan, mix with the garlic and shallots and cover the pan with a lid

2 minutes after adding the lid to the pan, drain the raisins that were on the sauce pan, add them to the pan with the spinach, add the roasted pinenuts, season with sea salt and pepper, mix everything together, place the lid back on the pan, and turn off the fire

15 minutes after adding the cod to the oven it should be perfectly cooked, take it out of the oven

Split the spinach mixture onto 2 plates, add 1 fillet of cod on top of the spinach mixture to each plate

garnish each plate with cherry tomatoes