Pan-Seared Orange Roughy with Garlic Butter & Herbs

I was searching for fish recipes that I might like.  I've said before that I want to include more seafood in my diet and I really don't like much seafood.  This recipe caught my eye and makes me a believer that I can work more fish dishes into my regular routine.  

4 Orange Roughy fillets (about 4 - 6 oz each)

2 Tbsp olive oil

2 Tbsp butter

2 garlic cloves, minced

2 Tbsp fresh parsley (or dill, or a mix), chopped

1 Tbsp lemon juice (plus wedges for serving)

2 Tbsp flour for light dredging

Salt and freshly ground black pepper

Pat the fillets dry with paper towels.  Season both sides with salt and pepper.  Lightly dredge in flour for a golden crust.

Heat the olive oil in a large skillet over medium-high heat.  Add the fillets, (skin side down if they have skin).  Cook 2 - 3 minutes per side, until golden and flaky.  Remove fish and set aside on a warm plate.  

In the same pan, reduce heat to medium.  Add butter and let it melt.  Stir in garlic and cook 30 seconds, until fragrant.  Do not let it burn. Add lemon juice and parsley, stirring to combine.

Return the fillets briefly to the pan, spooning sauce over them.  Serve immediately with lemon wedges and extra herbs on top

Pair with rice pilaf, roasted vegetables, or garlic mashed potatoes.