In a sall saucepan, combine chardonnay, 2. T. fresh squeezed lemon juice, 2 sprigs of thyme, shallot, garlic and salt + pepper.

Bring to a simmer until the mixture is reduced by half.

Preheat oven to 400 degrees F.

Place panko bread crumbs on a dish and egg in a separate dish

Completely dry the cod with a paper towel before seasoning all sides of the fillet with kosher salt and pepper.

Dip the bone side of the cod into beaten egg and then dip into the panko crumbs.

Turn your eye on medium high heat and make sure the cast iron skillet is really hot.

Add grapeseed oil to the skillet.

Sear the panko side of the cod for a few minutes until golden brown.

Buerre Blanc - Strain it with a sieve and add heavy whipping cream, and bring to a simmer.

Remove from the heat.

Add butter pieces separately before the previous piece has completely melted.

If you need a little more heat to melt the butter, set the pot briefly over low heat.

Add chopped fresh chives.

Cod - Flip the fish over after browning, add the shrimp and place the skillet in your preheated oven for about 3 to 4 minutes until the internal temperature of the fish reaches 130-145 degrees and the shrimp become opaque and pink.

Add fresh squeezed lemon juice, 1 T. butter and 1 sprig of fresh thyme.

Allow the butter to melt and spoon the juice over the fish and shrimp.

Now pour the beurre blanc over the cooked fish and shrimp. Say Grace and enjoy!