Prepare the Fillets: If the fillets still have scales, slide a chef’s knife against where they’re laying to fluff them up and make short strokes to scrape until the skin is clear.

Cut the Potatoes: Hold the peeled potato upright and slice lengthwise to cut it in half. Repeat the steps with the halves to turn them into quarters. When finish, put these pieces in a bowl of water to soak off the excess starch.

Julienne the Bell Peppers: Slice the bell pepper lengthwise into several pieces. Go around the stem to separate and discard the core at once. Then, lay each piece vertically on the chopping board and thinly slice it into julienned sticks.

Slice the Onion: Cut off the stem end, slice the onion in half, then remove the papery skin. Lay the half horizontally flat and make thin slices slowly toward the root.

Microwave the Potatoes: In a microwave-safe bowl, microwave 25 oz potatoes at full power for 12 minutes. Cover the bowl with plastic wrap.

Grill the Potatoes: When the time is up, remove the potatoes and put them on a grill pan with 2 tbsp unsalted butter to grill at medium heat for 7 minutes.

Sauté the Beans: Remove the potatoes, then sauté 6 oz green beans with 1 tbsp olive oil for 2 minutes then remove.

Grill the Sea Bass: Over medium heat, grill 26 oz sea bass fillets with 1 1/2 tbsp olive oil. Press the skin-side to the pan for 7 minutes, then flip over to the other side for 3 minutes. Season both sides with 3/8 tsp salt and 1/4 tsp pepper while you grill.

Toss the Veggies and Bean: Meanwhile, in a large bowl, toss the grilled potatoes, sautéed green beans, 2 oz red onion, 2 oz red bell pepper with 3/8 tsp salt, 1 tbsp lemon juice, 1/4 tsp pepper, 1/4 tsp paprika and 2 tbsp parsley until well-combined.

Serve the Food: Take the sea bass off the heat then serve over the tossed salad.