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1
Cut halibut in half at central ''seam,'' then cut each half in 8 slices about 1/4-inch thick.
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2
Brush slices with olive oil on both sides.
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3
Place 4 slices side-by-side on a 6-inch-square piece of parchment paper.
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4
Top with another piece of parchment.
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5
Repeat with remaining halibut.
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6
Set packages aside.
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7
With food processor running, drop 1/4 cup parsley through feed tube.
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8
Process until minced.
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9
Add butter to processor and process until well blended.
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10
Remove to a dish.
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11
Place wine, bay leaf, fennel, shallot and garlic in a saucepan with tight-fitting lid.
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12
Cook uncovered over medium-high heat until wine is reduced to about 1/2 cup.
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13
Add cockles, cover, lower heat and simmer until they open, about 5 minutes.
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14
Remove cockles, shuck into small bowl and cover with plastic wrap.
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15
Set aside.
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16
Strain cooking liquid, pressing on solids, into clean saucepan.
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17
Simmer until reduced to 1/4 cup.
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18
Over very low heat, whisk in parsley butter about a tablespoon at a time.
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19
Add lemon juice.
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20
Taste for seasoning, adding white pepper.
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21
Fold in cockles and crab meat and cover to keep warm.
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22
Place a 10- to 12-inch nonstick skillet over medium heat.
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23
Place one package of halibut in pan, cook 30 seconds on each side and remove from pan with spatula.
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24
Repeat with remaining fish.
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25
Peel off paper and arrange four slices of fish on each of four warm plates, making a square.
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26
Season lightly with fleur de sel and pepper.
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27
Spoon warmed seafood butter sauce into the center of each square, then spoon a little around the outside.
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28
Garnish with parsley and serve.
