CRISP FRIED SEABASS FILLET & SAUTEED KING PRAWN

• Preheat oven to 200oc.
• Place the potatoes on a baking sheet & pop into the oven for 25 minutes or so until crisp.
• Place the mushrooms on a separate baking sheet & fill with the ratatouille & put into the oven for the last 15 minutes or so with the potatoes.
• In a nonstick pan on medium heat with a dash of oil place the bass fillets seasoned
  with a little salt skin side down & fry for 2 minutes or so until the skin is crisp, remove
  onto a baking sheet & set aside.
• In the same pan on high heat sautee the king prawn & spinach for 2 minutes until the prawns are cooked.
• Place the veloute in a small pan & bring to a simmer. n 2 warm serving plates share the king prawn mix & if needed put the bass fillets in the oven to warm through, top the prawn mix with the bass fillets, pour on the shellfish veloute & serve with the crisp baby potatoes & baked portobello mushroom on the side

ENSURE FOOD IS PIPING HOT THROUGHOUT