Remove any remaining pin bones in the fish. Pat the fish dry and season with salt and pepper.
Melt butter in a large sauté pan over medium heat. Lay the fish in the pan once the butter has begun to foam. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward forward and using a spoon, ladle green garlic butter over fish and continue basting fish for 2 to 3 minutes.
Gently flip the fish with a spatula. Reduce heat to low, cover pan and cook for 2 minutes.
Uncover the pan, and add the herbs. Continue basting the fish for another 2-3 minutes until it is fully cooked through.
Transfer fish to a plate, pour pan sauce over the fillet. Pour lemon juice over the dish and season with more salt and black pepper if needed. Serve immediately for ultimate freshness!