Pat the fish fillets thoroughly dry with paper towels. Season both sides evenly with paprika, garlic powder, onion powder, salt, and black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the fish fillets without overcrowding the pan.

Cook for about 3–4 minutes on the first side, then carefully flip and cook for another 3–4 minutes. The exact cooking time will depend on the thickness of the fillets. Remove the fish when it is opaque and flakes easily with a fork.

Reduce the heat to medium. In the same skillet, add the butter and remaining 2 tablespoons of olive oil.

Add the minced garlic and cook for about 30 seconds, stirring frequently, just until fragrant. Avoid browning the garlic.

Stir in the fresh lemon juice and zest. Allow the lemon garlic butter sauce to gently simmer for 1–2 minutes.

Return the fish to the skillet or spoon the warm sauce generously over each fillet. This final step gives the Lemon Butter Fish Fillet its fresh, buttery finish.

Sprinkle with chopped parsley and serve immediately.