Instructions

1. Preheat oven to 350 F.
2. Melt 2 tbsp of butter in a small sauce pan over medium heat.
3. Add minced garlic to the pan and cook until garlic begins to brown and becomes fragrant.  Reduce heat to low and add heavy whipping cream.  Stir often to make sure that the cream doesn't burn at the bottom of the pan.
4. Season fish filets on both sides with oregano, parsley, rosemary, thyme, and salt and pepper.
5. Heat a couple tbsp of olive oil in a skillet (non-stick if you have one) over medium high heat.
6. Add the filets to the pan, what would be skin side down, and cook for 3 minutes.  Flip the filets and cook for another 2 minutes.  Transfer the pan to the oven.
7. Juice the lemons in the sauce pan and continue to stir the cream.  After 10-12 minutes the cream should begin to thicken as the water evaporates out.  Your sauce should get to point where 
8. After 5 minutes remove the fish from the oven and add 2 tbsp of butter to the pan.  Tilting the pan towards you over medium heat baste the fish filets for a couple minutes with the butter.
9. Serve the filets with lemon cream sauce and enjoy!