Bacon-wrapped tilapia with spinach & lemon aioli
- ⅓ cup butter
- 1 lb tilapia fillet (4 oz, 4 oz, 4 oz, 4 oz portions)
- 1 tsp dried basil
- 12 bacon strips
- 2 lemons
- 8 cups spinach
- ⅓ cup mayonnaise
Preheat oven to 375 degrees F. Melt butter .
Line a rimmed baking sheet with parchment paper; place tilapia in the center. Brush tilapia with 4 tbsp melted butter ; sprinkle with dried basil , salt and pepper.
Wrap bacon around tilapia , and place on baking sheet, with the bacon seams down.
Bake 20 to 30 minutes, until fish is cooked through and flaky.
Meanwhile, juice lemon to yield 4 tablespoon juice.
In a small skillet, combine remaining 2 tablespoons butter and 2 tbsp lemon juice with spinach . Saute on high heat 1 to 2 minutes, or until wilted.
In a small bowl, whisk together mayonnaise , remaining 2 tbsp lemon juice, and freshly ground pepper. Serve fish hot alongside spinach and dipping sauce.