Pat the fish dry and cut in to desired sized fillets. I usually cut 1 lb of fish in to 4 fillets. Ideally you want all the pieces about the same size to help them cook evenly.
Combine the salt, pepper, garlic powder and oregano in a small dish and stir together. Generously season each side of each piece of fish.
Slice lemon in to half crescents about ¼ inch thick. Peel and mince garlic.
Heat a skillet over medium-high heat and add butter. Allow butter to melt before adding the fish.
Add garlic to pan with the butter and stir, then add the fillets. Top with lemon slices.
Cook fish for about 3-4 minutes allowing a nice sear to form and then flip. Cook for another 2-3 minutes. Fish should be seared on the outside, opaque and flaky when finished. Avoid overcooking.
Top with freshly chopped herbs and serve immediately.