Season fish fillets with salt and pepper. Place flour in a shallow bowl or pie dish. Dredge fillets in flour, shaking off excess.
Heat oil over medium-high heat in a large non stick skillet. Add 1 Tablespoon butter and allow to become frothy.
Place fillets, skin side down in skillet and cook for 3 minutes. Gently flip using a large thin spatula and cook an additional 3 minutes on the other side.
Remove fillets to a plate.
Add garlic, parsley, reaming 2 Tablespoons butter and lemon juice to pan. Cook for 1 minute and turn off the heat.
Plate the fish and pour the pan sauce over the fillets.
Notes:
*Use a good nonstick pan and never put a nonstick pan in the dishwasher
*Use a thin spatula or a fish spatula to make flipping the delicate fish easier.