Seabass with Macha Original

Method

1. In a frying pan, add the oil from the Casazul macha original and fry the onion for 2 mins then set it aside.
2. Season the skin of the sea bass, then place in the pan skin-side down.
3. Fry until the skin has crisped up and the flesh has turned almost opaque (approx 3 mins).
4. Flip over and add 1 tbsp of Casazul macha original.
5. Add the tomato and a pinch of salt.
6. In another pan cook the asparagus in oil for 5 mins or until bright green and tender.
7. Add the mango and cook for a few minutes with a pinch of salt.
8. Serve the fish, topped with the asparagus and mango.
9. Serving suggestion: Add a side salad, Casazul rice or steamed vegetables.

Buen provecho!

Please check labels for allergen information.