Walnut crusted Chilean sea bass with champagne mustard beurre blanc and sauteed spinach

Skin the sea bass, cutting just above the skin to avoid the bitter flesh attached to it; portion into three to four ounce fillets.

Salt each fillet and refrigerate for a light cure that draws out water and firms it.

Finely chop basil, thyme and garlic together with the walnuts, between coarse and fine.

In a small saucepan on low to medium heat, sweat finely chopped white onions with whole peppercorns in a little butter until translucent.

Add a good amount of champagne and reduce by two thirds; strain, pressing out the liquid, and return to the pot.

Add a splash of heavy cream, turn to low and whisk in cold butter a little at a time, off the heat, until the sauce coats the back of a spoon.

Finish with salt and a little Dijon; keep covered somewhere warm to prevent a skin.

Pat the fish dry; sear in a splash of canola oil in a nonstick pan on medium-high about three minutes.

Add butter, flip and baste about two minutes with the heat off, without cooking through; move to a tray.

Brush with egg yolk mixed with Dijon, top generously with the walnut crust and bake at 400F for seven to ten minutes depending on size.

Melt butter with garlic and sliced lemon zest in a saute pan on medium; add the spinach all facing one way and turn gently; finish with salt and lemon juice.

Plate: spinach blotted on a paper towel, beurre blanc spooned into the middle, the fish on top.