Begin by seasoning the halibut fillets generously with salt and black pepper on both sides. 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 until shimmering. Gently add the halibut fillets, placing them skin-side down if applicable. Cook for 4–5 minutes, then carefully flip and cook for an additional 4–5 minutes.

In the same skillet, reduce the heat slightly and add 1 cup of white wine and 2 tablespoons of finely chopped shallots. Bring to a boil, scraping up any browned bits. Continue boiling for about 3 minutes.

Stir in 1 tablespoon of lemon zest and ¼ cup of fresh lemon juice. Allow the mixture to simmer for an additional 2 minutes.

Lower the heat to medium-low and gradually whisk in ½ cup of chilled butter until fully incorporated.

Taste the lemon beurre blanc for seasoning and adjust with additional salt and black pepper as needed.

To serve, place a halibut fillet on each plate. Drizzle the lemon beurre blanc over the fish and garnish with parsley.