Season the halibut fillets with salt and black pepper on both sides. Let them rest at room temperature for about 15 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully place the halibut fillets in the pan, skin-side down if applicable. Cook the fillets for about 4-5 minutes until golden brown.

Add 1 cup of white wine and 2 tablespoons of finely chopped shallots to the same skillet. Bring to a boil, scraping the bottom to release any delicious bits. Reduce by half (about 3 minutes).

Stir in 1 tablespoon of lemon zest and ¼ cup of fresh lemon juice into the wine reduction. Let simmer for an additional 2 minutes.

Lower the heat to medium-low, and gradually whisk in the chilled pieces of unsalted butter, allowing each piece to melt before adding the next.

Taste the zesty lemon beurre blanc and adjust seasoning with salt and pepper.

Serve halibut on each plate and drizzle generously with the beurre blanc. Garnish with chopped parsley if desired.