In a large frying pan, heat 3 teaspoons olive oil over medium heat.
Sauté the fish until they are golden on each side, about four minutes total. Remove from pan and set aside covered with foil to keep warm.
In the same pan, heat 1 teaspoon olive oil (if needed) and sauté the shallots for about one minute. Add the wine, chicken stock, and vanilla bean seeds, whisking in the seeds to separate and incorporate. Slowly stir in the cream, salt, and pepper. Cook until sauce is reduced by about one half, about 2 to 3 minutes.
Return the fish to the pan, coat well with sauce, and cook gently for 2 minutes until the flavors are combined.
