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Pat the fish fillets dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Heat a large skillet over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter and olive oil. Once the butter has melted, add the minced garlic and cook for 1-2 minutes, until fragrant.
Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes.
Place the cooked fish fillets on a serving platter.
Drizzle the lemon butter sauce over the fish fillets.
Garnish with lemon slices and additional chopped parsley.