Taragon Aioli Sea Bass On Steamed Spinach - cooking recipe

Ingredients

4 (6 oz) sea bass filets
1/3 cup capers, drained
2 bags prewashed baby spinach
pepper
salt
2 cloves garlic, chopped
1 teaspoon coarse salt
1 large egg yolk
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
2 teaspoons white whine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon fresh taragon
1 teaspoon dijon mustard

Preparation

Make ailoi: Place garlic, salt and taragon in a large mortar ad pestle and pound into a paste. Add egg yolk and whisk. Add mustard and vinegar and whisk. Begin to drizzle in half the oil one drop at a time whisking constantly. Add the lemon juice and the remaining oil in a steady stream scraping down the sides of the mortar when needed. Add more salt to taste. Reserve 1/4 cup aioli. Preheat oven to 500' Lightly salt and pepper seabass then coat with aioli and place on greased baking sheet. Sprinkle capers over filets and bake until fish flakes (about 7 minutes) turing once midway. Meanwhile, place spinach in steamer and steam for 5 minutes, just until wilted, (this may have to be done in batches).

To serve, put a bed of spinach on a plate and place one filet on top. Spoon some of the cooked aioli and capers over the fish and top with a tablespoon of the reserved uncooked aioli.