Striped Bass with Shallot Vinaigrette
Ingredients
- 1 ½ pound Striped Bass fillets
- 3 shallots sliced into rings
- ½ cup plus 3 tbsp olive oil
- 1 tbsp capers chopped
- 1 tbsp red wine vinegar
- kosher salt
- black pepper
- 1 pound spinach trimmed
Instructions
- In a saucepan over medium-low heat, simmer the shallots in ½ cup of oil until they are light golden brown, about 12 minutes.
- Transfer the shallots to a bowl and stir in the capers, vinegar, and ½ tsp each of salt and pepper. Set aside.
- Heat 1 tbsp of oil in a large skillet over medium high heat.
- Season fish with ¼ tsp each salt and pepper and cook until opaque, about 4 minutes per side. Divide among plates.
- Wipe out the skillet and heat the remaining 2 tbsp of oil over medium heat.
- Add spinach, ½ tsp salt, and ¼ tsp pepper. Cook until wilted, 2-3 minutes.
- Serve spinach with the striped bass, drizzling the vinaigrette over top.