Pescado Empapelado al Adobo (Adobo Fish Baked in Parcels)
White fish fillets painted with guajillo adobo and baked in foil parcels with courgette and tomato, with herby rice alongside.
Made with Guajillo adobo paste and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.73 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Cut four 35 cm squares of foil or baking paper.
- 2
Mix your ready made guajillo adobo paste (see the base recipe) with half the oil and the lime juice. Spoon a little into a clean small bowl to use as a sauce, loosened with 2 tbsp water.
- 3
Divide the courgette, onion and tomato between the squares. Lay a fillet on each and spread the rest of the paste over the fish.
- 4
Fold the foil over and crimp the edges tightly to seal, leaving some space inside for steam. Put the parcels on a baking tray.
- 5
Bake for 18 to 20 minutes, until the fish is opaque and flakes easily when you open a parcel.
19 min - 6
Meanwhile warm your ready made arroz verde (see the base recipe) until steaming hot all the way through. Reheat rice only once.
- 7
Open the parcels carefully (the steam is hot), scatter with coriander and serve with the rice, the reserved sauce and lime wedges.
Tips
- Seal the parcels well. The steam is what cooks the fish gently and keeps it moist.
- Thin fillets need 15 minutes, thick loins 20 to 22 minutes. Open one to check it flakes.
- Use baking paper if you prefer. Fold it tightly and tie with string if needed.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat until steaming hot all the way through.
Questions
Can I use other fish?
Yes. Haddock, hake, salmon, sea bass or pollock all suit. Adjust the time by thickness.
Can I prepare the parcels ahead?
Yes. Make them up to 4 hours ahead and keep in the fridge. Do not marinate the fish in the adobo for longer than that.
Is it gluten free and dairy free?
Yes. It has no gluten, dairy, egg or nuts, provided the rice was made with gluten free stock.
More made with guajillo adobo paste
Tacos de Camarón Adobados con Piña (Adobo Prawn and Pineapple Tacos)
DFEFNFPulpo Adobado a la Parrilla (Grilled Adobo Octopus)
DFEFNFTostadas de Camarón al Adobo (Adobo Prawn Tostadas)
GFDFEFTostadas de Garbanzo al Adobo (Adobo Chickpea Tostadas)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.