PAN FRIED SEABASS SERVED WITH HOLLANDAISE SAUCE ACCOMPANIED WITH ASSORTED SAUTEED VEGETABLES AND SPAGHETTI AGLIO OLIO

Ingredients 

Seabass
Seabass (fillet)                             180gm-220gm
Salt                                              to taste
Pepper                                         to taste

Assorted of Vegetables
Green capsicum, dice                  10gm
Carrot, batonnet                          10gm
Young corn                                 10gm
Garlic, chopped                           1 tbsp
Salt                                             to taste
Pepper                                        to taste

Spaghetti 
Spaghetti                                                            100gm
Olive oil                                                              20ml
Parsley, chopped                                                5gm
Dried red chilies, seeded and sliced                     10gm
Salt                                                                    to taste

Cooking of Method

Seabass

1. Season with salt and pepper
2. Pan fried until fully cooked 

Assorted of Vegetables

1. Carrot and young corn  blanched with hot water except capsicum. 
2. In a small pan, heat oil over medium heat.
3. Add chopped garlic and add in all the vegetables. 
4. Saute, make sure it still al-dante not too soft. 

Spaghetti 

1. Bring salted water to a boil, and cook spaghetti for about 8 minute. Drain.
2. In another pan, heat extra virgin olive oil and combine garlic and chili peppers.
3. Cook for a few minutes 
4. Do not burn the garlic; otherwise it will become bitter.
5. Add spaghetti to the pan with olive oil and mix well. Sprinkle parsley on top and serve. 

Hollandaise Sauce

As the recipe link here