Pat the white fish fillets dry with paper towels.
Season both sides of the fillets with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the fish fillets to the skillet and cook for 3-4 minutes on one side without moving them.
Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Remove the fish from the skillet and set aside on a warm plate.
Reduce heat to medium and add the butter to the skillet.
Once the butter has melted, add the minced garlic and cook for 1 minute until fragrant.
Stir in the lemon juice and cook for another 30 seconds.
Pour the lemon butter sauce over the cooked fish fillets.
Garnish with chopped fresh parsley and serve immediately.