Pat the halibut fillets dry and season generously with salt and black pepper. Allow them to rest at room temperature for about 15 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and place the halibut fillets in the pan. Cook for 4-5 minutes on each side until golden brown.

In the same skillet, add 1 cup of white wine and the chopped shallots. Bring to a boil and let it reduce by half, about 3 minutes.

Stir in 1 tablespoon of lemon zest and ¼ cup of fresh lemon juice. Simmer for 2 minutes.

Reduce heat to medium-low and whisk in the chilled butter, adding one piece at a time.

Adjust seasoning with salt and black pepper as necessary.

Plate the halibut fillets and ladle the beurre blanc sauce over them. Optionally, sprinkle with fresh parsley before serving.