In a shallow dish, pour 1/3 of the bottle of LEMON BUTTER GARLIC SAUCE over halibut fillets and let marinate, covered and refrigerated, for at least one hour, up to overnight.
Heat oven to 425°F.
In a medium bowl, combine bread crumbs, lemon zest, garlic, parsley, basil and 1 ½ Tbsp of the olive oil. Season with salt and pepper.
Remove halibut from marinade, shaking off the excess. Divide the breadcrumb mixture generously between the fillets, pressing it down firmly so it sticks to the fish.
Heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Gently set the halibut fillets in the skillet, skin side down, and cook until the skin is browned and crispy, about 5 minutes. Transfer the pan to the oven and continue cooking until the thickest part of the halibut is flaky and the bread crumbs are browned, 4-6 minutes.
Serve with fresh steamed vegetables and drizzle with the remaining warmed LEMON BUTTER GARLIC SAUCE.
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