Spring finally arrived today. Everything was extra vivid, like someone turned up the brightness/contrast on the colours of the trees and the sky, until they were at their all time brightest. So I think it's time to celebrate this season, with some lovely fish that has some bright colours, too.
When this is hot, add the fish. Cook until crispy and brown and cooked through (this will depend on the thickness of your fish).
Meanwhile, In another saucepan, put the bigger pat of butter, the parsley, lemon zest and juice and the garlic. Add some salt and pepper to taste.
Allow to melt, but not to brown or (heaven forbid) to burn. Keep on a low heat while the fish is cooking.
When the fish is done, plate up and pour the sauce over.