1. Pan fry the fish in olive oil for 4 mins, put aside.

2. Cut the potatoes in wedge, saute in olive oil, sundried tomato, black sesame and seasoning.

3. Carrot puree: boil the carrots, blend it well then add some butter, white pepper and salt.

4. Sauce: saute the onion, garlic in butter, add a little cream and fresh chopped coriander. When done add some lemon juice.

5. Set all in plate and serve.