Easy Pan Seared Halibut with Lemon Caper Sauce

Ingredients

• 1 pound fresh halibut, skinned* and cut into two equal portions
• 4 tablespoons butter, divided
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• Few grinds black pepper
• 3–4 slices lemon (we used Meyer lemons but regular lemon will do)
• 2 teaspoon fresh garlic, finely chopped
• ¼ cup white wine such as Chardonnay
• 2 tablespoons lemon juice
• 2 tablespoon capers drained
• 2 tablespoons fresh flat leaf parsley chopped