Pat the white fish fillets dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the fish fillets to the skillet and cook for 3 to 4 minutes on one side without moving them, until the edges are opaque and the bottom is golden brown.
Carefully flip the fillets and cook for an additional 3 to 4 minutes until the fish is cooked through and flakes easily with a fork.
Remove the fish from the skillet and place on a warm plate.
Reduce the heat to medium and add the butter to the same skillet.
Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the fresh lemon juice and stir to combine, cooking for another 1 minute to blend the flavors.
Remove the skillet from heat and stir in the chopped parsley.
Spoon the lemon butter sauce over the cooked fish fillets and serve immediately.