Instructions

For the Butter Olive Oil Panko Crusted Fish:

1. Preheat oven to 350 degrees.
2. Line a cookie sheet with foil and spray with non stick cooking spray.
3. Add half the Butter Olive Oil to a large skillet on medium high heat.
4. In a bowl add egg whites, 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Mix together with a fork and set aside.
6. In second bowl add the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Mix together with a fork and set aside.
8. In the last bowl add the panko bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper.
9. Mix together with a fork and set aside.
10. 
11. Dredge one piece of fish in the egg whites then the flour and back into the egg whites, lastly into the panko bread crumbs.
12. Turn heat down to medium and place in heated skillet.
13. Repeat for second fillet.

NOTE: To get a nice crispy brown crust do not crowd the fish. I only fried two fillets at a time.

1. Cook until golden and the fillets begin to look flaky.
2. 

NOTE: Turn oven down to warm.

1. Place cooked fish on prepared pan and put in heated oven.
2. Repeat for the remaining 2 fillets also adding the remaining oil to the pan.

For the Lemon Sauce:

1. Use the same skillet as the fish was fried in with the drippings.
2. Add chicken stock, wine, lemon juice, garlic, capers and parsley to the skillet.
3. Simmer on medium heat 5 minutes or until the sauce has reduced some.
4. Once the sauce has reduced add the heavy cream, bring to a boil and simmer an additional 3 minutes.
5. Spoon over fish and sprinkle with chives.