Blanche the shallots in boiling water for 2 minutes, drain and peel. Meanwhile, boil the red wine in a pan and reduce by half. Sauté the lardons in heavy-based frying pan until crisp, remove and set aside. Add 2 tbsp olive oil to the frying pan and heat. Add the shallots, garlic and mushrooms, sauté until softened and the shallots are lightly caramelised. Stir in the bacon and keep warm. Heat another pan with some olive oil and place the stone bass in skin side down. Turn halfway through cooking. Cook the spinach in boiling, salted water until just wilted. Pile the spinach in the centre of the plate and place the fish on top. Spoon over the shallots, mushroom, bacon and garlic and add the reduced red wine.