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Heat a large skillet or pan on Med-High and add oil to pan. Swirl to coat.
Pat fish dry with a paper towel. Season fish with salt and pepper. Liberally sprinkle herbs on fish filets to coat. If fish has skin on one side, only put herbs on the flesh side.
When oil is shimmering, add fish filets (skin side down first, if applicable) and lower heat to Med. Depending on the thickness of the filets, cook for 5-8 mins or until just turning golden brown (or skin is golden and turning crispy on edges). Gently flip filets and cook other side for 4-5 mins.
Remove from heat and plate with lemon wedges. Garnish with parsley. Serve with roasted fingerling potatoes, salad with vinaigrette, or sautéed greens.