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Pat the fish fillets dry with paper towels to remove any excess moisture.
In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle this mixture evenly over both sides of the fish fillets.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the fish fillets. Cook for about 3 minutes per side, or until the fish is golden and flakes easily with a fork. Transfer the cooked fish to a clean plate and cover loosely to keep warm.
Lower the heat to medium, add butter and an extra 2 tablespoons of olive oil to the same skillet. Stir in the minced garlic and let it cook for 1 minute until fragrant.
Add the lemon juice and zest to the pan, stirring to combine and scrape up any tasty browned bits from the bottom.
Let the sauce simmer for 2–3 minutes until slightly thickened. Season with a pinch of salt and black pepper if needed.
Return the cooked fish fillets to the skillet, spoon the sauce over them, and cook for another minute to warm through.
Remove from heat, sprinkle with freshly chopped parsley, and serve the fillets with plenty of that zesty butter sauce from the pan.