Season fillets with salt and pepper. Combine crust ingredients; coat fillets with mixture.
Heat olive oil over medium-high heat. Sauté fillets until golden brown, about 4 minutes on both sides. Serves 4.
To make sauce: Heat wine, onion, parsley, chives and 1/4 cup lemon juice. Cook until reduces to half. Add heavy cream; simmer 2 minutes. Remove from heat and whisk in butter, a little at a time. Add salt, capers and remaining lemon juice. Makes about 1 cup. Serve alongside fish.