Sea Bass and Salad in Parchment
Ingredients
- 1 lemon, halved
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt, divided
- Freshly ground black pepper
- ½ large shallot, finely chopped
- 6 fresh rosemary sprigs
- Two 4- to 6-ounce sea bass fillets, skin removed
- 1 teaspoon extra-virgin olive oil
- 3 cups baby spinach
- 8 cherry tomatoes, halved (or quartered if large)
- 2 tablespoons dry white wine or dry vermouth
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