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Heat a large fry pan with a medium heat and add in the olive oil.
In the meantime, pat the fish fillets completely dry, season with sea salt & black pepper on both sides and then coat each one in all purpose flour, making sure to coat them all around.
Add the fish fillets into the hot fry pan, fry for 3 to 4 minutes per side or until golden fried and fully cooked through, then transfer into a dish with paper towels.
Using the same pan with the same heat, add in the chopped shallot and garlic, mix continuously, after 2 to 3 minutes add in 1 tbsp (9 grams) flour, mix continuously, after 2 minutes add in the white wine and thyme, mix together and simmer.
After 3 minutes and the alcohol has been cooked off in the wine, add in the milk and broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add in the chopped parsley and season with sea salt & black pepper, mix together, then add the fish fillets back into the pan, gently flip each one so they're coated in the sauce, then lower to a low-medium heat and simmer for 1 to 2 minutes.
Transfer the fish fillets into a serving dish, top off with the cream sauce and garnish with lemon wedges and fresh parsley, enjoy!