Preheat oven to 400°F.

Heat a nonstick or stainless steel skillet over medium-high heat. Add a drizzle of neutral oil and 2 tablespoon butter.

Once the butter foam subsides, add the halibut and season lightly with kosher salt and pepper.

Sear the fish, basting with butter as it cooks, for 1–2 minutes per side until golden brown.

Transfer the halibut to an ovenproof plate or tray and finish in the oven for 6–8 minutes, or until just cooked through.

Meanwhile, return the skillet to medium heat. Add the anchovy filets and garlic confit. Stir until the anchovies break down, about 2–3 minutes.

Add the capers and white wine. Increase heat to high and reduce the sauce by half.

Finish the sauce with lemon juice to taste.

Remove fish from oven and return to the pan briefly, spooning sauce over top.

Plate the halibut and pour the remaining sauce over. Garnish with chopped cilantro and serve immediately.