Place the pistachios in a mini-chopper or blender and pulse until the mixture is the consistency of coarse sand. (The pistachios should be about the size of dried quinoa - smaller than dried lentils.) Add the za'atar, lemon zest, salt, pepper, and 2 tsp. of olive oil to the mini chopper. Pulse to mix.

Place the za'atar mixture in a small bowl.

Place a large skillet in the oven and preheat the oven to 375F.

Place the fish skin side down on a small plate or cutting board. Pat the za'atar mixture evenly onto the flesh side of the fish.

When the oven is hot, add 1 tsp. of olive oil to the pan and return to the oven (to heat the oil). After 1 minute, place the fish filets in the pan, skin side down, and return the pan to the oven. Cook the fish for 5 minutes.

Set the oven to broil.

Broil the fish for 3-5 minutes, or until the crust is lightly browned.

Remove the pan from the oven and place the fish filets on separate dinner plates.

Place the pan on the stove over medium-high heat.

Add the white wine to the pan, swirl for 30-45 seconds, and add the butter. Stir until melted, and top the fish filets with the sauce. Serve.