Sea bass a la Michele, roasted on a warm potato salad

In a mixing bowl combine Spanish olive oil with about an equal amount of sherry vinegar, smoked paprika and salt, and mix.

Mix in chopped green onions, sliced Fresno chili and cooked, quartered new potatoes.

The potatoes must already be cooked, since the fish roasts only about 15 minutes: microwave four or five small potatoes about 3 minutes, cool and quarter them, or boil them in salted water until tender.

Coat the sea bass fillets thoroughly in the vinaigrette right before roasting, a brief slathering only.

Oil the bottom of a baking dish or individual dishes, divide the potato mixture between them and nestle the fish on top.

Season with a little more kosher salt and smoked paprika, and finish with a drizzle of olive oil.

Set the dishes on a sheet pan and roast in the center of a 450 degree oven for 15 minutes, until the fish is just cooked through, moist and flakes apart easily with a fork.

Serve on a napkin-lined plate with a wedge of lemon and a pinch of chopped oregano or Italian parsley.