Boil the eggs for 8 minutes and then allow to cool. Once cool, remove the shell and slice.
Peel and finely slice the onions. Chop the garlic until you have a puree. Peel the carrots and cut into julienne. Julienne the red pepper. Chop the parsley, coriander and the black olives.
Fillet the sea bass (if necessary) and remove the pin bones.
Heat a frying pan and add a splash of olive oil. Season the fish with salt and pepper and fry the fish, skin side down until golden brown. Turn the fillets over to cook the fish through. Remove the fish from the pan and set aside. Add another splash of olive oil to the same pan and cook the onions. Once the onions are soft add the julienne of carrots, pepper, the garlic, chilli paste and dried herbs and spices and cook for a further minute. Then add the vinegar, reduce this by one third and then add the remaining olive oil. Allow to cool. Pour the marinade over the fish and allow it to absorb the flavours.
For the garnish:
Peel the sweet potatoes and cut into large chunks.
Blanch the sweet potatoes in boiling water for 10 minutes and drain. Put the sweet potatoes in a clean saucepan and add the orange juice, caster sugar and cinnamon stick. Cook over a medium heat until the potatoes are tender and glazed with the syrup.
Put the glazed sweet potatoes in the centre of the plate and place the fish with some of the marinade on top. Finish with the sliced egg and a sprinkle of olives, coriander and parsley.
«This dish could be eaten hot and cold and also as starter or main course. It can also be served with chicken.»