Confit Halibut With Tomatoes Preserved Lemon

Name: Confit Halibut With Tomatoes & Preserved Lemon
Ingredients: 1 3/4 pounds halibut fillet; Kosher salt, to taste; 3 shallots, peeled and halved, root end trimmed; 1 pint cherry tomatoes; 1/4 preserved lemon skin, thinly sliced; 15 Castelvetrano olives, pitted and torn into bite-sized pieces; extra-virgin olive oil, to cover; Freshly cracked black pepper, to taste; 2 tablespoons fresh parsley, roughly chopped, for garnish; Crusty bread, for serving