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.