Garlic Butter Fish Sauce in 25 Minutes

Instructions:

1. Pat fish fillets completely dry with paper towels and season with salt and pepper.
2. Heat olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until it shimmers.
3. Sear the fish until a mahogany-colored crust forms (approximately 3-5 minutes per side), then remove the fish from the pan and let it rest on a plate.
4. Lower the heat to medium and add 1 tablespoon of butter to the remaining oil in the skillet.
5. Stir in the minced garlic and cook for 30–45 seconds until fragrant and translucent, ensuring it does not brown.
6. Pour in the lemon juice and dry white wine, using a spatula to scrape up the browned bits (fond) from the bottom of the pan while the liquid simmers.
7. Reduce heat to low. Whisk in the 4 tablespoons of cold cubed butter one piece at a time, stirring constantly until melted and emulsified into a glossy sauce. Stir in lemon zest and parsley before serving over the fish.