So, a bit of beurre blanc never hurt anybody; especially fish. But really, don't take my word for it; I'm no cardiologist!
For the fish, it's the most straight forward possible, a bit of seasoned flour and saute on a hot pan. Now, for the beurre blanc however, it's not as easy, well, at least not as easy as the fish; but simple overall, just a bit labor intensive but very well worth your while (promise!). I'll admit, I didn't know about this sauce before I say Alton Brown make it in Good Eats. The recipe is as follows:
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.