Striped Bass with Rosé Wine Sauce

Catch, Clean, Cook concept here. Stripers are running in the Chesapeake and I was lucky enough to catch a few.

Fresh Chesapeake Bay Striped Bass fillet, skin on with a Rosé Wine reduction sauce. Served with Kennebec baby potatoes, boiled, smashed, and fried. Chow-Chow Vinaigrette Aioli. Broccoli/Kale microgreen salad, dressed with a Basil Oil Vinaigrette.

Smear is a little much, but looking for other plating advice here. It also feels like it's shoved towards one half of the plate. How else can this be improved?

This dish represents a step towards a goal of mine: as fresh and local as possible. Below is a list of ingredients and their source location.

Striped Bass — Caught this week. Bled and iced immediately.

Rosé Wine — Local (30 miles)

Potatoes — Homegrown at personal homestead

Chow Chow — Homegrown vegetable ingredients and hand canned.

Microgreens — Neighbor. Commercial grower, but locally focused. Small scale.

Basil — Neighbor.

Shallots — Homegrown.

I am looking for other plating concepts to showcase the freshness of these ingredients. Thanks!