6 fresh Sea Bass or Alaskan Halibut filets
1/2 glass orange juice (freshly squeezed)
1/ lb. unsalted butter
2 lbs. steamed spinach
1 teaspoon Dijon mustard
18 Yukon potatoes ( size 3)
salt and pepper to taste
Canola oil
2 medium size shallots, peeled and chopped
2 cup white wine
1 garlic head chopped

Bread crumbs flavored with
1 teaspoon pesto
1 pinch diced oregano
1 pinch dried thyme
salt and black pepper
1 pinch of granulated garlic

Preparation
1. In a sauce pan, add shallots and wine, reduce.
2. Add orange juice and reduce again until orange juice is thick and has a strong flavor.
3. Add the butter, turn the off the heat, and whip lightly.
4. Add salt and white pepper to taste.
5. Cut potatoes in halves and roast with garlic and salt and pepper.
6. Sauté spinach with butter.
7. Rub the filet with Dijon mustard and place on bread crumbs. In a sauté pan, with oil, on low heat, place the fish filets ( bread crumb side down, and turn over and bake until done ( about 5 minutes).