120 gms fresh sea bass

    60 gms adobo mix (see recipe below)

    Flour seasoned with salt and pepper, to coat fish

    100 gms local tomato, sliced

    20 gms pickled onion

    To garnish: A pinch parsley and extra virgin olive oil

    Adobo mix

    40 ml white vinegar

    40 ml olive oil

    2 tsp finely chopped garlic

    A pinch of sweet paprika

    A pinch cumin

    A pinch oregano


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Ingredient Substitution Guide


Andalusian-style adobo sea bass with pickled onion, herbed tomato Stefan Lindeque/Gulf News

For the adobo mix:

Blend all ingredients in blender until smooth

For the fish:

1. Marinate fish in adobo mix for between 15 to 30 minutes.

2. Add garlic oil to a pan. Coat fish lightly in flour on both sides, then place skin side down on the pan and cook over medium heat for a few minutes, flipping to cook both sides.

3. Once happy with colour and doneness remove, leave to rest.

Plate sliced fresh tomato, drizzle with olive oil, lemon juice and some salt and pepper, and then add pickled onions and parsley. Add fish on top and drizzle with oil infused with herbs and seasoned with salt.

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