This Crusted Halibut with Beurre Blanc is coated with buttered breadcrumbs and then baked to flakey perfection! Topped with an easy homemade beurre blanc!
Combine first 7 ingredients in medium bowl. Place fish in an oven safe dish. Season with salt and pepper (I used two pinches of sea salt and ½ teaspoon of fresh ground pepper. I like to limit my salt, so you might want more.) Press shrimp mixture evenly over top of fish. Cover and refrigerate.
Bake Fish
Preheat oven to 350F. Bake fish uncovered until cooked through (flakes easily with a fork). My filets were fairly thick so it took about 30 minutes.
Beurre Blanc:
Simmer wine and cream in a heavy saucepan until reduced to ½ cup, about 20 minutes. (fish & sauce (no butter) can be prepared 2 hours ahead). Right before serving gradually add butter pieces, whisking just until melted. Season with salt and white pepper. Add a pinch at a time and then taste. My sauce took way longer than 20 minutes, so eventually my impatience got the best of me and I just finished it off with the butter and served it. Not the most visually appealing, but just as tasty!