Heat a skillet on medium high heat with 2 tablespoons of olive oil. Season the halibut with the salt. Cook each side for 2-3 minutes. Place on a plate and cover loosely with foil to keep warm.

Return the skillet to heat and add the remaining olive oil and cherry tomatoes. Stir occasionally until the tomatoes start to burst open. Add the shallot and garlic and cook for an additional 30 seconds. Add the butter, wine, capers, lemon juice and lemon zest. Reduce the heat to medium and stir occasionally and cook for 10 to allow the sauce to thicken.

Add the halibut back to the pan. Top with basil.

Serve the halibut on top of the tomatoes with additional basil if desired.