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. Carefully place the seasoned halibut fillets into the pan, skin-side down if applicable. Cook for approximately 4-5 minutes on each side until golden brown and the fish flakes easily with a fork.

Using the same skillet, add 1 cup of white wine and 2 tablespoons of finely chopped shallots. Increase the heat to high, bringing the mixture to a vigorous boil and scraping the bottom of the pan. Allow it to reduce to half its volume, about 3 minutes.

Stir in the zest of 1 tablespoon of lemon and ¼ cup of fresh lemon juice into the wine mixture. Simmer for an additional 2 minutes to infuse the flavors.

Reduce heat to medium-low and gradually whisk in chilled pieces of ½ cup unsalted butter, ensuring each piece melts and emulsifies into the sauce before adding the next.

Taste the sauce and adjust seasoning with salt and black pepper to your liking.

To serve, place one halibut fillet on each plate, drizzling with the zesty lemon beurre blanc and garnish with chopped fresh parsley if desired.