DIRECTIONS
For the Tilefish:
Preheat oven to 350 degrees
Rinse the tilefish in cold water and pat them dry with paper towels. Liberally season both sides of the tilefish with sea salt and black pepper.
Dredge the tilefish in the seasoned flour, coating both sides of the fillets. Add one tablespoon of butter and one tablespoon of olive oil to a pan over medium-high heat. Add the tilefish to the hot pan and sear the fillet on both sides for 3-4 minutes per side.
Add the seared tilefish to a baking dish. Then add one ounce of white wine and one tablespoon of lemon juice to the baking dish. Place the baking dish on the center rack of the preheated oven and bake for 12-15 minutes (time depends on how thick the fillets are).
For the Lemon Butter Sauce:
Add one tablespoon of butter to a small saucepan over medium heat. Add the shallots to the pan and cook for one minute.
Add the chicken broth, white wine, and lemon juice to the sauce pot and bring to a light boil. Reduce the heat to medium-low. Take pieces of butter and roll them in flour, pushing the flour into the butter. The butter should be just a little soft.
Add the beurre manie (the butter pieces rolled in flour) to the pan and whisk it to thicken the lemon butter sauce. Taste and re-season with salt and pepper if necessary and add the chopped Italian parsley to the sauce.
Mix the parsley into the sauce and keep on the stove.