Prepare the Fish: Take the fish out of the fridge about 15 minutes before you plan to cook. Use a paper towel to pat each fillet completely dry on all sides. This step is crucial for getting a good sear. Season generously with salt and pepper.

Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron or stainless steel is ideal) over a medium-high heat. Add the tablespoon of olive oil. You'll know the pan is ready when the oil shimmers slightly.

Sear the Fish: Carefully place the fish fillets in the hot pan, presentation-side down. Make sure not to overcrowd the pan; cook in two batches if necessary. Sear for 3-4 minutes without moving them. Let them be! You're looking for a deep golden-brown crust to form.

Flip and Add Butter: Using a fish slice or thin spatula, carefully flip the fillets. Immediately reduce the heat to medium-low and add the cubes of butter to the pan.

Create the Sauce: As the butter melts, it will begin to foam. Swirl it around the pan. Add the sliced garlic and cook for about 30-60 seconds, until fragrant. Be very careful not to let the garlic burn. What works best for me is to move the garlic around in the butter constantly.

Deglaze and Baste: If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce for a minute. Now, tilt the pan slightly towards you and use a large spoon to continuously baste the fish with the garlic butter sauce for 1-2 minutes. This keeps the fish incredibly moist and infuses it with flavour.

Finish with Lemon and Parsley: Once the fish is opaque and flakes easily with a fork (it should take another 2-4 minutes depending on thickness), take the pan off the heat. Squeeze over the fresh lemon juice and scatter the chopped parsley into the sauce. Give the pan a final swirl.

Serve Immediately: Serve the seared white fish straight away, with extra spoonfuls of the glorious garlic butter sauce drizzled over the top and a lemon wedge on the side.