The beurre blanc should be made first. Cube the butter into small pieces and keep aside. A small saucepan is warmed to medium-low. Add the white wine, lemon juice, and shallots. The liquid should be brought to a simmer and reduced until it resembles thin syrup. Turn the heat down low and whisk in the butter gradually. If desired, season with salt and pepper. Add the chopped dill after stirring. While you cook the fish, keep the sauce warm and whisk it occasionally.

A nonstick pan should be heated to medium. Add the fish-specific amounts of oil and butter. Dry the halibut cheeks with a paper towel before salting them. Fish should be fried for 1 to 2 minutes on each side or until the inside is completely done. Lemon over the fish, please. Serve the fish right away after adding the beurre blanc on the top. Enjoy!