Prepare the Fish: Pat the fish fillets dry with paper towels. In a shallow dish, combine the flour, salt, and black pepper. Dredge each fish fillet in the flour mixture, shaking off any excess.
Cook the Fish: Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish from the skillet and set aside.
Make the Lemon Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly.
Add the Lemon Zest: Stir in the lemon zest and chopped parsley. Return the cooked fish fillets to the skillet, spooning the sauce over the top to coat them well.
Serve: Transfer the fish fillets to a serving platter and garnish with lemon slices and additional chopped parsley. Serve immediately.
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