Oven-roasted sea bass

<strong>Preparation: </strong>

For sea bass:
Preheat the oven to 200 ° C (390 ° F) mounted on a fan and place the rack inside to warm up.
Cut the lemon into slices and set it aside.
•Sprinkle the cavity of each sea bass with salt, pepper, add the lemon slices and the oregano.
Spread olive oil on the outside of the sea bass and sprinkle coarse salt on both sides.
•Pour the water in a baking pan. Remove the hot rack from the oven and place it on the baking pan. Place the sea bass onto the rack and roast for 15-20 minutes.
Remove from the oven and use a piece of paper to remove the coarse salt from the outside of the fish.
•Set the water of the baking pan aside, into a bowl.
For salad:
Cut the potatoes into irregular pieces and add them to the bowl.
Add vinegar, salt, pepper and stir.
Add olive oil, capers, green spring onion and finely chopped parsley, diced pepper, then stir.
For olive oil-lemon topping:
•In the bowl with the water of the baking pan, add the lemon juice along with the mustard, and whisk well with a hand whisk.
•Add the olive oil very slowly by whisking constantly until the dressing is thick.
•Serve the sea bass with the olive oil-lemon dressing, the salad, parsley, and pepper.