Crusted Halibut with Beurre Blanc

Crusted Halibut with Beurre Blanc

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325 degrees

Step 2

Mix shredded parmesan cheese and breadcrumbs and place on a plate

Step 3

Beat eggs and place on a plate

Step 4

Allow halibut to come to room temperature

Step 5

Pick the flattest side of the halibut and dip into the eggs

Step 6

Press the halibut filet into the cheese and breadcrumb mixture, and gently press to allow as much of the breadcrumbs to coat the fish. Place on a wire rack breadcrumb side up and allow to rest for 5 mins

Step 7

Heat the oil in an oven proof frying pan over medium heat

Step 8

Once the pan comes up to temp gently place the halibut Into the frying pan with the breaded side down and gently press insuring good contact

Step 9

Cook for approx. 5 minutes or until the breadcrumbs and cheese are golden brown.

Step 10

Gently turn fish over in the pan and place into the oven and bake until internal temp reads 125 degrees. Carryover temperature should rise to 130/135. Time will vary depending on the thickness of the fish.

Step 11

Remove from oven and rest for 3 to 4 minutes

Step 12

Place wine, white wine vinegar and shallots into a sauce pan

Step 13

Bring to a boil, heating until it is nearly dry. (Au Sec).

Step 14

Remove from heat and whisk to mount in the butter, allowing it to gently melt.

Step 15

Add salt and fresh lemon juice to taste.

Step 16

Serve by placing pool of sauce on a plate and setting fish crust side up. Decorate with thyme leaves.