Lemon herb crusted halibut with champagne Beurre Blanc

salt and pepper to taste

Procedure:

1. Combine the herbs, lemon zest and Panko in a food processor and blitz until finely chopped. Tip out onto a plate.
2. Season the fish with salt and pepper and dip into the beaten egg (one side only). Then dip the same side into the herb mixture.
3. Heat the oil in a sauté pan until hot and place the fish herb side down.
4. Let the fish fry for about 1 minute or until the bread crumbs are lightly browned. Flip the fish over and place into a 400-degree oven to finish cooking about 6-8 minutes. The center should just be past translucent – don't overcook it!
5. For the sauce, combine the wine, shallot and vinegar in a small saucepan and reduce over medium heat until almost dry (less than a tablespoon left)
6. Add the cream and return to a simmer.
7. Remove from the heat and add all of the butter and stir constantly with a rubber spatula until completely incorporated. You may need to pass it back over low heat to keep it warm enough. Do not allow it to boil or it will break.
8. Season to taste and enjoy.