A Fish Called Golda

Number of Servings: 2

1 Jar Horseradish sauce
1 1/2 Lb. Chilean Sea bass
1/2 Cup Breadcrumbs
1 Chopped Shallot
1 Cup White wine
3 Tbsp. Olive oil for frying
Salt and pepper to taste

Rinse fish and pat dry. In a bowl, empty horseradish sauce and in another bowl prepare breadcrumbs. Dip fish into sauce, then into crumbs and then again into sauce. Heat oil and fry fish for 2 minutes on each side, (carefully turning the fish). Remove fish and place on plate. Remove oil from frying pan, return to heat. Add chopped shallot and saut³ for 2 minutes. Add wine, bring to boil let it reduce to half. Return the fish, cover and let fish heat in sauce for 2 to 3 minutes. Remove from heat and serve.