Heat the oil in a large skillet over medium heat.
Season both sides of the halibut then dredge in flour then place directly into the hot skillet. Cook halibut until golden, about 3 minutes. Carefully flip the fish over and cook until golden but being careful not to overcook. Place on a plate and loosely cover with a tin foil tent.
Add a drizzle of olive oil to the pan then add the garlic; cook, stirring constantly, for 1 minute.
Deglaze the skillet with the chicken broth, lemon juice, and zest. Add capers and parsley then cook until the sauce reduces a little bit. Taste the sauce and season with sea salt and freshly cracked pepper, if needed.
Pour the sauce over the fish and serve immediately.