Heat olive oil (or butter) in a large nonstick skillet over medium-high heat.
Add the fillets skin-side down (if applicable). Cook for 2–3 minutes per side, or until the fish flakes easily with a fork and has a light golden color.
If using garlic, add it in the last minute of cooking to avoid burning.
Add lemon and parsley:
Lower the heat. Squeeze in the lemon juice and (if using) white wine and capers. Let it sizzle and reduce slightly — about 30 seconds.
Sprinkle with fresh parsley and lemon zest. Baste the fillets with the pan juices briefly.
Serve immediately:
Plate the fillets and spoon any remaining pan sauce over the top.
Garnish with extra parsley and lemon wedges.
🍽️ Serving Ideas:
Serve with steamed new potatoes, rice pilaf, or a simple green salad.
For a Mediterranean twist, add olives or serve over a bed of sautéed spinach or zucchini.
