Pat the fresh fish fillets dry with paper towels. Drizzle 2 tablespoons of olive oil over both sides and season with salt, pepper, paprika, garlic powder, and onion powder.

In a large skillet, heat over medium-high heat for 2-3 minutes. Add the seasoned fish fillets, cooking each side for 3-4 minutes until golden brown and flaky.

Lower the heat to medium in the same skillet and add 4 tablespoons of butter and 2 tablespoons of olive oil. Stir until melted, then add 4 minced cloves of garlic and sauté for 1-2 minutes until fragrant.

Stir in the juice and zest of 2 lemons, seasoning with salt and pepper to taste. Simmer for 2-3 minutes to let flavors combine.

Return the cooked fish to the skillet, spooning the lemon butter sauce over each piece. Warm through for about a minute on low heat, then serve garnished with fresh parsley.