Pecan crusted cod with a buerre blanc sauce

Preheat oven to 400'F.

In a food processor, combine the pecans and bread crumbs then puree.

Season fish. Heat oil in pan.

Add fish to pan and sear for 2 minutes.

Flip fish then add pecan crust mixture on top of fish. Then place pan in oven.

Bake for 6-8 minutes or until fish is cooked and crust is golden brown.

In a small sauce pot, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer.

Reduce the wine by half. Then whisk in the butter one cube at a time. Then season. Should be a nice and thick sauce.

Serve on top of burre blanc sauce.