Put the raisins in a small bowl, cover with hot water and set aside to soak for 15 minutes;
Meanwhile, put the pine kernels in a dry frying pan over a medium-high heat and dry-fry for 1-2
minutes, shaking frequently, until toasted and golden brown: watch closely because they burn
Heat the oil in a large, lidded frying pan over a medium-high heat. Add the garlic and cook for
2 minutes, or until golden but not brown. Remove with a slotted spoon and discard.
Add the spinach to the oil with only the rinsing water clinging to its leaves. Cover and cook
for 4-5 minutes until wilted. Uncover, stir in the drained raisins and pine kernels and continue
cooking until all the liquid evaporates. Season with salt and pepper and keep warm.
To cook the cod, brush the fillets lightly with oil and sprinkle with salt and pepper. Place
under a preheated hot grill about 10cm / 4in from the heat and grill for 8-10 minutes until the
flesh is opaque and flakes easily. Divide the spinach between 4 plates and place the cod fillets on
top. Serve with the tomato halves and lemon wedges.