Add olive oil to a large skillet over medium heat. Pat monkfish very dry and season fillets on both sides with salt and pepper.
When pan is hot, add monkfish to the skillet along with garlic cloves and lemon slices. Flip fish after 3-4 minutes. Add butter and white wine to the skillet when you flip the fish.
Spoon the melted butter and wine overtop the fish as it finishes cooking, another 3-4 minutes, depending on the thickness of the fillets. Monkfish is cooked through when it’s opaque throughout, flakes easily and becomes slightly firm.
Remove from heat and top with chopped parsley, salt and pepper to taste. When plating the monkfish, include the pan fried lemon rings and garlic cloves, as well as the pan juices. Serve with lemon wedges.
