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Striped Bass With Toasted-Shallot Vinaigrette And Spinach

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1/2 cup plus 3 tablespoons, extra-virgin olive oil

3 shallots, sliced into rings

1 tablespoon capers, chopped

1 tablespoon red wine vinegar

Kosher salt and pepper

4 6-ounce pieces striped bass or halibut

2 bunches spinach (about 1 pound), trimmed

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