1 Lb Chilean Sea Bass, cleaned and cut into 4 steaks
1 cup Japanese Bread Crumbs (Panko)
½ cup fresh grated parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon minced garlic
1 tablespoon meyer lemon juice
Zest of one meyer lemon
1/3 cup olive oil
Meyer Lemon Buerre Blanc
2 chopped shallots
8 ounces white wine
2 ounces meyer lemon juice
1 tablespoon heavy cream
12 tablespoons cold butter, cubed
Salt and white pepper, to taste
After cutting and rinsing the fish pat dry. Mix all the ingredients for the panko crust and dredge fillets in the mixture. Heat 1 tablespoon olive oil and 1 tablespoon butter in skillet. Place fillets into skillet and brown on each side – about two minutes per side. Place fillets into a glass dish, uncovered and finish cooking them in an oven at 350 degrees for 10-15 minutes (depending on thickness of the fillet). Any additional panko crust mixture can be used to top them before placing them in the oven.
To make the sauce combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to two tablespoons. Add the cream to the reduction and bring it to a boil and immediately reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off of the heat. Continue adding the butter until the sauce emulsifies and reaches a thick sauce consistency. Season with salt and pepper. This can be stored in a thermos until it is ready to be used to prevent it from breaking.
Remove fish from oven and top with meyer lemon buerre blanc and serve.