1-First Step: Get everything ready Start by gathering all ingredients and tools. Pat the fish fillets dry with paper towels so they sear well instead of steaming. This matters a lot because dry fish gets a better crust in the pan. While you are at it, mince the fresh parsley, slice the lemon, and measure out the butter, oil, lemon juice, and seasonings. In a small bowl, mix the paprika, garlic powder, salt, and black pepper. Stir until the spices look even. Then rub the seasoning over both sides of the dried fish fillets. Be gentle, especially if the fillets are delicate, but make sure every surface gets a nice coating.

2-Second Step: Heat the skillet and sear the fish Place a skillet over medium heat and let it warm for 1 minute. A hot skillet helps the fish sear quickly and keeps the texture tender. Add the olive oil to the pan and let it shimmer before placing in the fillets. Set the fish in the skillet without crowding them. Cook each side for 2 minutes. The fish should pick up a light golden crust, and it may release easily when ready to turn. If it sticks a little, give it another few seconds before flipping. A thin fish spatula makes this step easier, but any wide spatula works.

3-Third Step: Make the lemon butter sauce Once the fish is seared, remove it from the pan and lower the heat. Add the butter and cook it for 1 to 2 minutes until browned. Watch closely because browned butter can go from nutty to burned quickly. You want a golden color and a warm, toasted smell. Stir in the lemon juice, minced parsley, and a pinch of salt and pepper. Cook the sauce for about 2 minutes until smooth and fragrant. The butter should look glossy, and the lemon should brighten the flavor right away. This is the part where the whole kitchen starts smelling amazing.

4-Fourth Step: Return the fish and finish gently Add a few lemon slices to the skillet, then place the fish back into the pan. Reduce the heat to medium-low and cook for 3 more minutes. During this time, baste the fish with sauce every 30 seconds. Spoon the butter sauce over the fillets so they stay moist and absorb more flavor. Check the fish near the end of cooking. It should flake easily with a fork and look opaque in the center. For most white fish, that means it is done. If the fish is thick, it may need a little extra time, but avoid overcooking or the texture can become dry.

5-Final Step: Garnish and serve Transfer the fish to plates and spoon extra sauce on top. Garnish with more fresh parsley and the lemon slices from the pan. Serve right away while the sauce is warm and silky.