The fish should be cleaned of any leftover pin bones, dried, and salted and peppered on both sides.

Melt butter in a sizable sauté skillet over medium heat. Place the fish in the pan after the butter has started to froth. Add a dash of salt and any green garlic or onions. Tilt the pan toward you without disturbing the fish, then spread green garlic butter over the fish. For two to three minutes, keep basting the fish.

Flip the fish gently with a spatula. Cook for two minutes with the heat down to low and the pan covered.

Remove the lid from the pan, add the herbs, and keep basting the fish with butter until it's barely cooked through, another minute or two.

Place the fish on a serving board or individual plates, sprinkle with pan sauce, and squeeze lemon juice all over. If necessary, season with additional salt and black pepper. Serve right away.