Codfish with Spinach, Bacalao con Espinacas Recipe

Ingredients:

• 2 lb fresh codfish, fillets
• 1 cup all purpose flour 
• 2 tsp black pepper 
• 2 cups corn oil 
• 3 tbsp olive oil 
• 1/3 cup sliced almonds 
• 10 prunes, pitted and chopped 
• 10 oz spinach

Procedure:

Combine the flour and pepper on a plate. Cut the codfish into 2 to 3-inch pieces and coat lightly with flour. Heat the corn oil in a skillet and fry the codfish until golden brown on both sides and set aside. In another pan, heat the olive oil and saute the almonds until lightly browned. Add the prunes and spinach and saute for about 5 minutes. Serve the codfish on top of the spinach.