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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. Carefully flip the halibut and continue cooking until you reach your desired doneness, 3 to 4 more minutes.
Transfer to a platter, squeeze lemon juice on top and scatter with fresh chopped parsley.