Arrange the pine nuts on a parchment-lined baking sheet and toast the pine nuts for about 5-7 minutes, or until they are lightly golden. Watch carefully - they burn quickly!
Cook until spinach is lightly wilted, about 3 minutes. Season to taste with salt and pepper. Stir in the toasted pine nuts, spoon the sauce all over the fish, and serve.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2012/11/02/cod-poached-in-tomato-sauce-with-spinach-capers-and-pine-nuts/