During our Culinary Adventure in Seville, Spain, The Heart of Andalucia, we stay at two amazingly charming properties: a historical boutique hotel in the old center of town and a Hacienda filled with bougainvilleas in the countryside. This balance of urban and rural environments energizes us and opens us to even more flavor possibilities.

At the Hacienda de San Rafael, we are lucky to be allowed into the sacrosant realms of the kitchen, ruled by Chef Isabel with a masterful hand and kind smiles. During our last visit, she shared this wonderful recipe with us, perfect for guests but also easy enough for everyday lunch.

Moist cod gets topped with late-summer tomatoes with a touch of sherry – delicioso!

Fun and laughter at Seville’s oldest tapas bar, since 1670.

1 lb fresh cod fillet, cut into 3 or 4 serving portions
Olive oil to drizzle
Salt and pepper

For the tomato topping:
2 Tbsp olive oil
4 garlic cloves, finely sliced
2 laurel or bay leaves
12 cherry tomatoes halved
2 Tbsp fino sherry
2 Tbsp sherry vinegar

Salt and pepper
Parsley (optional garnish)


In a baking sheet, drizzle olive oil to coat and place cod on top. Season with salt and pepper. Bake in the oven for 5 minutes at 375 degrees F (190 degrees C) or until cooked through and springy to the touch.

Meanwhile, add olive oil to a sauté pan over medium heat and sauté garlic and laurel/bay leaf, until garlic is pale golden. Add cherry tomatoes, fino and the vinegar, salt and pepper to taste, and cook for 5 minutes over strong heat and then take off the heat.

Serve the cherry tomatoes and sauce on over the fish.

Garnish with chopped parsley if desired.

Serves 3 or 4 (smaller portions)

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