Prizing a great fish - the Job Jaune

The Job Jaune (Zob Zonn) is prized by Seychellois for its delicate flesh that lends itself to frying in batter and dishes in which light cooking brings out the best of its tender flesh. (Not to be confused with Job Gris (Zob Gri) which has a firmer flesh and is best appreciated poached and served with a home-made mayonnaise). 
So when it was presented as the principal ingredient in the main course category of STA's national culinary competition this week, the judges were particularly looking for the best rendering of this fish, the treatment that most did it justice.
Surprisingly in most dishes it came out rolled up here and encrusted there, leaving the simplest albeit sparsely garnished dish of Lemuria Resort's Daniel Agathine to run away with the first prize and a trip to Singapore.

The other finalists were Giovanni Rose (Beau Vallon Bay Hotel), 

Bradley Larue of Four Seasons Resort 

and Steven Gendron (Hilton Seychelles).