• preheat oven to 400 degrees
• rinse halibut fillets and pat dry with paper towels
• In a bowl, combine the bread crumbs, Romano cheese, parsley, lemon zest, black pepper and melted butter. Mix well to incorporate all the melted butter.
• divide mixture evenly between the 4 fillets and spread out in an even layer on each fillet.
• place fillets on a non stick baking dish, adding a little water to the bottom of the dish to help keep the fish moist.
• Bake for 15 minutes
• Place 2 tablespoons of lemon beurre bland on the dish and top with finished halibut, serve with your favorite sides.

Lemon Beurre Blanc Sauce

• Heat a small skillet over medium heat.
• Combine white wine, brown sugar, salt and pepper.
• Simmer uncovered until cooked down (reduced) by three-quarters.
• Stir in lemon juice and lemon zest and turn heat down to low.
• Roll butter in flour pressing flour into the butter, place floured butter into pan, whisking to incorporate butter into wine to thicken
• Stir in the half and half (or heavy cream) and allow mixture to heat without causing it to break. If you used heavy cream the consistency will be good, if you use half and half you may need to let the mixture reduce a little longer.