• Preheat oven to 350.
• Pat fillets dry and rub with salt and pepper, to taste.
• Dredge fillets in flour and basil mixture.
• Add butter and olive oil to a pan over medium high heat.
• Place the fillets in the hot pan and sear the fish on both sides, about 3-4 minutes a side.
• Remove fish from pan and transfer to a baking dish.
• Place fish into oven and bake for 12-15 minutes, depending on the fillets thickness.

For the Lemon Sauce

• Add 1 tbsp butter to small saucepan over medium heat.
• Add the shallots to the pan and cook for a minute. Add chicken broth, wine, and lemon zest and bring to a light boil. Reduce heat to medium low.
• Add the rest of the butter and whisk, add a bit of flour for desired thickness.
• Pour lemon sauce over fish straight out of the oven and sprinkle with chopped parsley.