Created by Derf on August 31, 2013
Step 1: The Coating: Combine the panko, cornstarch and Parmesan in a shallow dish; place egg in another shallow dish. Season fillets with salt and freshly ground pepper.
Step 2: Dip fillets in egg, letting excess drip back into the dish, dredge fillets in panko mixture coating all sides.
Step 3: Heat oil in a nonstick fry pan over medium high heat; add fillets and saute until golden brown, 4 to 5 minutes per side; remove fish from pan and keep warm.
Step 4: The Sauce: add garlic and shallots to the same fry pan and saute until softened, about 2 minutes. Deglaze pan with the wine and simmer until reduced by half, 3 to 4 minutes; stir in lemon juice, capers and tomato paste. Simmer sauce until slightly thickened; whisk in butter until melted; stir in parsley and season with salt. Serve over halibut.