Prepare the turbot fillets: Start by patting the turbot fish fillets dry with a paper towel. This step ensures that the fish sears evenly and develops a crispy exterior.

Season both sides of the fillets: Rub with salt and pepper according to your taste preferences. The seasoning enhances the flavors of the fish and adds a hint of savory goodness.

Prepare the skillet: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the turbot fillets in the skillet, skin side down. Add the garlic, lemon zest, and butter. The smell alone has me melting at this point.

Cook the fish: Cook the fish for about 2 minutes until the skin becomes crispy and golden brown. This initial searing locks in the moisture and creates a nice crust.

Flip carefully: Flip the fillets, toss in the butter and cook for another 1-2 minutes. The fillets should easily flake with a fork at this point. Once done, squeeze the lemon juice over the top.

Remove and let rest: Remove the cooked turbot fillets from the skillet and transfer them to a warm plate. Sprinkle with chopped parsley. Allow the fish to rest for a few minutes, allowing the juices to redistribute and the flavors to settle.