Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, paprika and Italian seasoning. Let the seasoned fish rest for five minutes while you prepare the pasta.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Cook until tender but still slightly firm. Reserve half a cup of pasta water.

Heat one tablespoon of olive oil in a grill pan over medium heat. Add the fish carefully. Cook for four to five minutes per side, depending on thickness.

The fish should become opaque and flake easily with a fork. Avoid cooking it too long because it can become dry. Remove the cooked fillets and keep them warm on a clean plate.

Place a large skillet over medium-low heat. Add butter and the remaining olive oil. Add minced garlic and cook for about one minute. Stir gently until the garlic becomes fragrant.

Pour the heavy cream into the skillet. Stir slowly and allow it to warm gently. Do not let the cream boil rapidly. Gentle heat helps create a smooth and creamy sauce.

Stir the grated Parmesan into the warm cream sauce. Continue stirring until the cheese melts completely. Add lemon zest and a small splash of pasta water.

Add the cooked pasta directly into the creamy sauce. Toss gently until every strand becomes coated. Add more reserved pasta water if the sauce feels too thick.

Add fresh lemon juice to the creamy pasta. Taste carefully and adjust the seasoning if needed. The lemon gives the rich sauce a fresh and balanced flavor.

Divide the creamy pasta between four plates. Place one grilled fish fillet over each serving. Sprinkle fresh parsley on top and serve immediately while everything remains warm.