<p>1. Preheat the oven to 375°F/190°C.</p>
<p>2. Cut two slices into the side of each sea bass and add a knob of butter.&nbsp; drizzle will olive oil and rub in then season well with salt and pepper.</p>
<p>3. Place the fish into a shallow roasting tin.&nbsp; Slice one of the limes and put two slices into the cavity of each fish.&nbsp; Halve the chilli and remove the seeds.&nbsp; Finely slice half the chilli lengthwise and put two slices in the cavity of the fish. Place the fish in the oven for 30 minutes.</p>
<p>4. After about 10 minutes, put the potatoes into a steamer for 20 minutes.</p>
<p>5. Meanwhile, remove the flesh from the mango, I find it easiest to make a hedgehog by slicing through the flesh at intervals in both directions and then turning it inside out and then cutting the flesh away.&nbsp; finely chop the mango flesh and put into a small saucepan.</p>
<p>6. Add the remaining half a chilli, finely chopped; the zest of half a lime; the juice of a lime and a large pinch of sea salt.</p>
<p>7. Cover the saucepan and put on a very low heat for 10 minutes.</p>
<p>8. Once the potatoes are cooked, add a large knob of butter to a heavy-based pan and fry the oyster mushrooms for 2 minutes.&nbsp; Then add the potatoes and a good pinch of salt, and fry for a further 2-3 minutes.</p>
<p>9. Add the creme fraiche to the mango sauce and heat through.</p>
<p>10. Serve.</p>