1. Brush the fillets of Seabass with oil, slash the skin side 3 or 4 times, season with salt and place skin side up under a preheated grill until the skin browns and crisps up, turn and cook for 1 minute on the flesh side
2. Mix the salad ingredients together, season and bind with a little mayonaise
3. Add a knob of butter or sour cream to the top of the baked potato, pile a little salad beside the potato and top the salad with the grilled seabass