Ingredients
- 1 3/4 cups fresh bread crumbs
- 1 cup finely chopped flat-leaf parsley leaves
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 1 1/2 cups chicken stock or low-sodium broth
- 3 tablespoons fresh lemon juice
- 3 tablespoons crème fraîche
- 1/4 cup extra-virgin olive oil
- Four 6-ounce sea bass fillets
- All-purpose flour, for dredging
- 2 large eggs, beaten
Description
Food & Wine
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