Pat the halibut fillets dry with paper towels, season with salt and black pepper, and let rest for 10 minutes.

Heat a large skillet over medium-high heat, add olive oil, and when shimmering, place halibut fillets in the skillet. Cook for 4-5 minutes until golden and crispy.

Gently flip the halibut fillets over and sear the other side for 4-5 minutes until golden brown and the fish flakes easily.

In a separate saucepan, melt the unsalted butter over medium heat, add minced garlic, and stir for 1-2 minutes until fragrant.

Remove saucepan from heat and stir in fresh lemon juice, lemon zest, chopped parsley, and fresh thyme. Add paprika or white pepper, if desired.

Plate the halibut and drizzle warm lemon herb butter sauce generously over it before serving.