Roast Blue-Eye Trevalla with Spinach Hollandaise

Ingredients

• 2 tbsp olive oil
• 4 pieces blue-eye trevalla fillet (about 220gm each)
• To serve: boiled kipfler potatoes
• Spinach hollandaise
• 480 gm baby spinach leaves
• 75 ml white wine vinegar
• 75 ml dry white wine
• 2 golden shallots, thinly sliced
• 10 black peppercorns
• 3 egg yolks
• 200 ml clarified butter (see note)