In a med bowl, mix together lemon zest from 2 lemons, 4 tsp fresh chopped dill, 4 tsp fresh chopped parsley, 2 tsp black pepper and 1 tsp sea salt. Lightly brush the flesh side of the halibut portions with dijon mustard. Gently press each halibut portion, mustard side down, into the herb mixture. Heat veg oil to med-high in a large skillet, and place halibut portions with the herb crust down into the hot oil. Sear halibut for about 4 minutes, until you see a golden crust around the edges. Carefully turn the halibut over, and cook for another 4-5 minutes or until finished. Halibut is ready to eat when the flesh flakes easily with a fork.