Nieves Barragan served up tasty grilled fillet of cod with bilbaina sauce and fresh herb salad on Sunday Brunch.

The ingredients are: 4 Fillets of cod – 180g each and 120ml Extra virgin olive oil.

For the salad: ½ bunch of picked mint, ½ hand full of Flat parsley leaves, ½ hand full of Coriander leaves, ½ red onion cut in Julianne, ½ hand full of Celery leaves, 40ml Extra virgin olive oil and 15ml Moscatel vinegar.

For the Bilbaina sauce: 500g Datterino tomatoes cut in half, 100ml Extra virgin olive oil, 4 table spoon of chop Banana shallots, 2 cloves of garlic cut very finely, 4 Bay leaves, 1 string of thyme, 150ml Sherry wine, 200ml prawn stock/ fish stock, 60ml PX Balsamico vinegar, 4 Tablespoon chopped parsley, Salt & pepper to taste.

See recipes by Nieves in her book titled: Sabor: Flavours from a Spanish Kitchen available from Amazon now.