Pat the halibut dry with a paper towel. Season each fillet with parsley, garlic powder, salt, and pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Flip the halibut and continue cooking until you reach your desired doneness, about 3–4 more minutes.
Transfer to a platter, squeeze lemon juice on top, and scatter with fresh chopped parsley.
Video
Notes
Storage: Place leftover cooked halibut in an airtight container in the fridge for up to 3 days.