Cappy's Potato-Crusted Halibut

For Herbed Aioli: Combine lemon pepper, herbes de Provence, mayonnaise, salt and pepper and mix well. Refrigerate until ready to use. Use remainder as accompaniment to fish or seafood, sandwich spread, and so on.

For Lemon Beurre Blanc: Over medium heat, simmer lemon juice, lemon zest, shallot, bay leaf, thyme, peppercorns and white wine in a 2-quart saucepan, until reduced by 90 percent to about 3 to 4 tablespoons (This will take about 15-20 minutes).

Remove from heat and whisk in cream. Return to medium heat, and reduce by three-fourths, whisking often.

Remove from heat and whisk in butter, 1 tablespoon at a time, until well incorporated. Strain and hold sauce at room temperature until ready to serve. Season with salt and pepper to taste.

For Halibut: Preheat oven to 350 degrees F. Season fish fillets with salt and pepper. Spread 1 1/2 tablespoons aioli on the top of each fillet. Press crushed potato chips on top of fillets until well coated.

Arrange fish on heavily buttered baking dish and place in oven. Bake until fish is firm and chips are golden brown, about 10-12 minutes.

Check for doneness by inserting a thin-bladed knife. When there is just a tiny bit of translucence remaining, fish is done. Remove fish from oven and finish each serving with 2 tablespoons lemon beurre blanc.

Recipe Source: Cappy's Restaurant, San Antonio