Now, let’s dive into the cooking process, which is both straightforward and rewarding:

1. Pat the fish fillets dry with paper towels, then season both sides with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side until golden brown and cooked through. Transfer the fish to a plate and set aside.
3. Reduce the heat to medium, and in the same skillet, add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the heavy cream and chicken broth, stirring well to combine with the garlic. Let the mixture simmer gently for 3-4 minutes.
5. Add the lemon juice and chopped dill to the sauce, stirring to incorporate. If using, stir in the Parmesan cheese until melted and smooth.
6. Return the fish fillets to the skillet, spooning the creamy sauce over them. Let everything simmer together for another 2 minutes to meld the flavors.
7. Serve immediately, garnishing with additional fresh dill or parsley if desired.

As my grandmother always taught me, the key is to cook with love and intuition. If the sauce feels too thick, a splash of broth can adjust the consistency perfectly.