Instructions:
- Pat the fish fillets aggressively dry with paper towels. Season both sides generously with salt and pepper.
- Place the skillet over medium-high heat. Add the olive oil and heat until shimmering, just before it starts to smoke.
- Carefully place the fillets into the hot pan, ensuring they are not crowded. Sear undisturbed for 3–4 minutes until a deep golden crust forms.
- Gently flip the fillets. Reduce the heat slightly to medium. Cook for another 3–5 minutes until the fish is opaque throughout and flakes easily. Remove fish immediately and set aside on a warm plate.
- Lower the heat to low. Add the butter to the same pan. Once melted, add the minced garlic and cook gently for about 30 seconds until fragrant—do not let it burn!
- Remove the pan from the direct heat entirely. Whisk in the fresh lemon juice and lemon zest quickly to form the sauce.
- Pour the resulting lemon butter sauce evenly over the reserved fish fillets. Sprinkle generously with fresh chopped parsley. Serve immediately.