Heat a large skillet over medium-high heat.

Pat your halibut fillets dry with a paper towel and season both sides with salt and pepper.

Add a drizzle of olive oil to the skillet, then add the fillets. Cook for 3-4 minutes on each side, or until they are cooked through and easily flake with a fork (time may vary depending on the thickness of your fillets).

While the fish cooks, melt butter in a saucepan over medium heat, allowing the butter to cook — stirring frequently — until it turns a light golden-brown color.

Add the sage leaves to the brown butter and let them cook for about 30 seconds, just until they become fragrant and slightly crispy.

Place the halibut on a plate and spoon the brown butter sage sauce over the fish and serve. Bon appetit!