Trout With Garlic Lemon Butter Herb Sauce

750 g trout fillets
2 tbsp rice bran oil, more if needed
1 tsp SIDS CRAZY LEMON
4 garlic cloves diced
2 tbsp lemon juice
2 tbsp white wine
2 tbsp butter softened
2 tbsp parsley chopped

Season the top of fish fillets with SIDS CRAZY LEMON. Fish fillets will have skins on the bottom - no need to season the skins.
In a large skillet, heat 2 tablespoons of oil to almost smoking and place fish fillets, skin side up. Cook for about 3-5 minutes, making sure the oil does not smoke, until lightly browned.
Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes. (on medium heat to prevent oil from burning)
Remove the skillet from heat, cover with the lid and let the fish sit for 5-10 minutes in the skillet, until flaky and cooked through completely. Carefully remove fillets to the plate, separating the fish from the skin.
Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan. Add diced garlic, lemon juice and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley and 2 tablespoons of butter, off heat, to the sauce and stir until the butter melts and forms a creamy mixture.
Add fish to the pan, spoon sauce over and top with the remaining parsley then serve.