I've always loved the bright, garlicky flavors of classic scampi, but since shellfish isn't kosher, I had to get creative. This recipe captures everything I love about that dish using firm white fish that soaks up all that incredible lemon garlic butter sauce. The key is choosing the right fish - I use halibut or cod because they hold their shape beautifully and don't fall apart in the pan. The technique here is pretty straightforward, but timing matters. You want to get a nice golden crust on the fish first, then build the sauce right in the same pan. I start by heating my olive oil nice and hot, season the fish generously with kosher salt and black pepper, then get it seared properly. Don't move it around too much - let it develop that gorgeous color before flipping. Once the fish is nearly cooked through, I push it to one side of the pan and add butter, minced garlic, and a generous splash of dry white wine. The wine adds depth and helps deglaze all those flavorful brown bits from the bottom of the pan. Then comes plenty of fresh lemon juice and a handful of chopped parsley. The sauce should be light and bright, not heavy. This works beautifully over pasta, rice, or with crusty bread to soak up every drop of that garlicky butter sauce. I often serve it alongside roasted asparagus or a simple green salad. It's elegant enough for company but easy enough for a weeknight dinner when you want something special.