In a small saucepan combine the orange juice, white wine, shallots, peppercorns and bay leaf. Cook the liquid over low heat until it is reduced by ¾. Set aside over low heat to keep warm.

In a large bowl combine the nuts, breadcrumbs, garlic, shallots and parsley. Add the butter slowly until all ingredients are well coated with no lumps. Set aside.

Heat a large sauté pan over medium high heat. Add the olive oil to coat pan. Season the fish fillets with the salt and pepper and place them in the oil, skin side up. When the fish is golden, about 3 to 5 minutes, gently flip the fish over. Cook another 2 to 3 minutes until golden and deglaze the pan with the wine and lemon juice.

Place the fish on a baking sheet and cover with the breadcrumbs mixture. Bake in a preheated 425℉ oven until crust is golden, about 6 to 8 minutes.

Whisk the butter into the warm orange wine reduction until it emulsifies.

Pour the sauce over the fish and serve