Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Smash the whole garlic cloves and add to the food processor. Process until smooth and set aside.
Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricots verts to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Remove the haricots verts and immediately plunge into the ice bath, then set aside.
Add the frisee, gem lettuce, radicchio and haricots verts to a bowl and set aside.
Pat the skin dry on the fish and score the skin. Heat a large nonstick saute pan with olive oil over medium-high heat. Place the fish skin-side down into the pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes. Remove the fish to a sheet tray lined with a rack, skin-side up. To the same pan, add the shallot, calamari and rock shrimp. Cook for 3 to 4 minutes. Add the wine and cook until reduced by half. Add 2 tablespoons of the garlic aioli and toss to combine. Add the contents of the pan to the bowl with the haricots verts and lettuces. Toss everything together to combine. The lettuces will wilt slightly. Taste for seasoning.
Set up a deep-fryer with canola oil and heat to 350 degrees F. Line a plate with a paper towel. Fry the capers, thinly sliced garlic and parsley until crispy, 1 to 2 minutes. Drain on the paper towel.
To plate, place down the wilted salad, followed by the fish, skin-side up, and garnish with the fried capers, garlic chips, fried parsley and micro parsley.
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