Pan-Seared Rockfish with Lemon Beurre Blanc

Directions

1. 1
   Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown.
2. 2
   Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter.
3. 3
   Place fish on platter, and drizzle sauce around and over the fish to serve.