Pecan crusted cod with a buerre blanc sauce

• 1 cup pecans, roasted
• 1/4 cup bread crumbs
• 2 cod fillets (6oz)
• 2 tbsp olive oil
• 1/2 tbsp salt
• 1/2 tbsp white pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 shallots, chopped
• 2 clove garlic, minced
• 1/4 cup white wine
• 5 tbsp unsalted butter, cold, cubed
• 1/2 tsp salt
• 1/2 tsp pepper

1. Preheat oven to 400'F.
2. In a food processor, combine the pecans and bread crumbs then puree.
3. Season fish.
4. Heat oil in pan.
5. Add fish to pan and sear for 2 minutes.
6. Flip fish then add pecan crust mixture on top of fish.
7. Then place pan in oven.
8. Bake for 6-8 minutes or until fish is cooked and crust is golden brown.
9. In a small sauce pot, combine the shallots, garlic, and wine together.
10. Bring up to a boil and reduce to a simmer.
11. Reduce the wine by half.
12. Then whisk in the butter one cube at a time.
13. Then season.
14. Should be a nice and thick sauce.
15. Serve on top of burre blanc sauce.

pecans, bread crumbs, cod fillets, olive oil, salt, white pepper, onion, garlic, shallots, clove garlic, white wine, butter, salt, pepper

Taken from cookpad.com/us/recipes/360147-pecan-crusted-cod-with-a-buerre-blanc-sauce (may not work)