Sprinkle the fish on the fleshy side with the garlic, parsley, salt and pepper, and set aside.
Place a large skillet over medium-high heat, add the butter, and then place the fish skin-side down. Cook for 4 minutes then carefully flip and cook for another 3 minutes. Place the fish on a paper-towel-lined plate to remove any excess fat, then serve.
Recipe courtesy of Patti LaBelle