White Fish with Lemon Butter Sauce



4 fillets of firm white fish, at least 1 inch thickness, approx 6-8 oz each
3 TB salted butter
2 shallots, minced
3 cloves garlic, minced
⅔ cup dry white wine
2 TB fresh lemon juice
1 TB fresh parsley, chopped
grated zest of 1 lemon
3 TB olive oil
kosher salt and freshly ground black pepper