Prepare the Fish: Take your fish fillets out of the fridge about 15 minutes before cooking. Pat them exceptionally dry with paper towels on both sides. This is the most important step for a crispy skin. Season both sides generously with salt and pepper.

Dredge in Flour: Spread the plain flour on a plate. Lightly press each fillet into the flour, coating both sides. Shake off any excess; you only want a very thin, almost invisible layer.

Heat the Pan: Place a large, non-stick or cast-iron skillet over a medium-high heat. Add the olive oil. You'll know the pan is ready when the oil shimmers slightly.

Sear the Fish: Carefully place the fish fillets in the pan, skin-side down. You should hear a confident sizzle. Press down gently on each fillet with a fish slice for about 10-15 seconds to ensure the entire surface of the skin makes contact with the pan. Cook for 3-5 minutes, depending on thickness, without moving them. The skin should be deep golden brown and crispy.

Flip and Finish Cooking: Flip the fillets over and cook for another 2-3 minutes on the other side, until the fish is opaque and cooked through. I find that a flexible fish slice is much better than tongs here, as it supports the delicate fillet and prevents it from breaking. Remove the fish from the skillet and set it aside on a warm plate.

Start the Sauce: Reduce the heat to low-medium. Add the cubed butter to the skillet. Let it melt and foam, swirling the pan occasionally. It will start to turn a light brown colour and smell nutty – this should take about 1-2 minutes.

Add Aromatics: Add the sliced garlic to the browned butter and cook for about 30-60 seconds, stirring constantly until it's fragrant and just beginning to turn golden. Be careful not to let it burn.

Deglaze the Pan: If using, pour in the white wine to deglaze the pan. Scrape up any tasty browned bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute until the alcohol has cooked off and the liquid has reduced slightly.

Finish the Sauce: Remove the pan from the heat. Stir in the lemon juice and the chopped fresh parsley. Give it one last swirl to combine everything into a beautiful, emulsified sauce.

Serve Immediately: Return the seared fish fillets to the pan, or pour the garlic butter sauce directly over the fish on your plates. Serve immediately with extra lemon wedges on the side.