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In a small bowl, mix mayonnaise, garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth. Cover and refrigerate while preparing the fish to let the flavors develop.
Pat fish pieces dry with paper towels. In a bowl, season with salt, pepper, paprika, and oregano. Toss gently.
Lightly dredge the fish pieces in flour, shaking off excess. This helps create a light golden crust.
Heat olive oil in a large skillet over medium-high heat. Add fish in a single layer (cook in batches if needed). Cook for 2–3 minutes per side until golden and cooked through.
Reduce heat to medium. Add butter and minced garlic to the pan. Once butter melts, spoon the garlic butter over the fish for about 1 minute. Squeeze fresh lemon juice over the top.
Remove from heat and sprinkle with fresh parsley.