Seabass a la Michele – Roasted Bass with Warm Potato Salad

Ingredients for 2 portions:

2 thick-cut boneless, skinless Chilean sea bass filets (about 8-oz each)
2 tbsp olive oil
2 tbsp sherry vinegar
1 tsp smoked paprika
1 tsp kosher salt, plus some sprinkled on top
1 sliced red jalapeño
1/2 cup sliced green onions
4 or 5 small potatoes, cooked and quartered