Catalan Cod with Raisins and Pine Nuts | Bacalao a la catalana

Soak the raisins in lukewarm water for about 10 minutes to soften nicely, then drain them thoroughly.

In a dry skillet over medium heat, gently toast the pine nuts for 2-3 minutes until golden brown, taking care not to burn them. Transfer to a small bowl and set aside.

Pat the cod fillets dry with paper towels, cut them into four equal portions, and season with fine salt and ground black pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess.