Prepare fish, season with salt. In a mixing bowl combine eggs and parmesan cheese. Dust the fillets in flour, dip in egg/pamesan mix and roll in fresh bread crumbs. Fry the fish in butter (butter-flavored Crisco tastes great).

SAUCE: In a saucepan, combine shallots (onions), champagne and dried basil. When all but a few tbsp. of champagne are left add heavy cream, simmer and pour over fish and enjoy the best fish you ever had.