There's something deeply satisfying about achieving that perfect crispy skin on fish fillets while keeping the flesh tender and flaky inside. I've been making this garlic butter fish for years, and it never fails to impress at Shabbat dinner or weeknight meals. The technique isn't complicated, but timing makes all the difference. My grandmother always said the secret to good fish was keeping it simple, and she was right. This recipe uses basic kosher salt, fresh garlic, and parsley to create layers of flavor without masking the natural taste of the fish. I prefer using firm white fish like halibut or cod, though tilapia works beautifully too. The key is starting with completely dry fillets and a screaming hot pan. What makes this version special is the two-stage cooking method. You get that gorgeous golden crust by starting skin-side down in a cast iron or heavy bottomed pan, then finish with a garlic butter baste that infuses the fish with incredible flavor. The garlic becomes fragrant but never burns, and the butter creates this glossy coating that makes each bite rich and satisfying. This pairs wonderfully with roasted vegetables or a simple green salad for a complete kosher meal. I often serve it alongside my honey glazed carrots or garlic roasted potatoes. The whole dish comes together in under 20 minutes, making it perfect for busy weeknights when you want something that feels special but doesn't require hours in the kitchen.