1.5 pounds trout, salmon, or arctic charcoal – 2 large fish fillets with skin on bottom
2 tablespoons more olive oil, if needed
1 tablespoon Italian seasoning (dried thyme, thyme, parsley, mixed together)
1 teaspoon salt to taste
4 garlic cloves, cut into cubes
3 tablespoons freshly squeezed lemon juice
2 tablespoons of white wine
2 tablespoons soft butter
2 tablespoons chopped parsley
Season the top of the fish fillets with the Italian herb seasoning and salt (generously). The fish fillets will have a crust on the bottom – no need to season them.
In a large skillet (large enough to hold 2 fish fillets), heat 2 tablespoons of olive oil over medium heat until heated through, but not smoking. To the hot skillet with olive oil, add the fish fillets with the skin side up – the meat down. Cook the meaty side of the fish for 3-5 minutes over medium heat, making sure the oil isn’t smoking, until it turns light brown.
Flip the fillets over, skin-side down (add more oil, if necessary). Cook for another 2-4 minutes over medium heat (to prevent the oil from burning).
Remove skillet from heat, cover with lid, and allow fish to sit 5-10 minutes, covered, in skillet, until just flakes and cooked through.
After the fish is completely cooked, remove it from the heat with a spoon, carefully remove the fish fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin from the bottom of the pan, making sure to leave all the cooking oils in the pan.
Add garlic cubes, lemon juice, and white wine to the same oiled skillet. Cook over medium-low heat for about a minute, until garlic softens slightly. Remove from heat. Add 1 tablespoon of chopped parsley and 2 tablespoons of butter on the stove to the sauce, stirring until the butter melts and forms a creamy mixture.
Add fish to skillet, pour sauce over fish, cover fish and sauce with remaining tablespoon of parsley, and serve.