DIRECTIONS
Preheat the oven to 425-degrees.
Tear off four sheets of foil, each 18-inches in length.
Generously brush the softened butter over an 8-inch square in the center of each foil sheet.
Mound the spinach in the center of the sheets and season with salt and pepper.
Sprinkle with the minced shallot.
Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach.
Scatter the pieces of butter over the fish.
Pull the sides of the foil up around the fish and drizzle the fillets with the wine.
Fold the edges of the foil to make sealed packets.
Arrange the packets on a baking sheet and bake for about 12 minutes, or until the fish is cooked through.
Transfer 1 of the packets to a medium bowl.
Carefully make a small tear in the side of the packet and pour the juices into the bowl.
Repeat with the 3 remaining packets.
Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.