For the fish, preheat oven to 400 degrees. Add olive oil to a baking pan or sheet pan. Lay out fish fillets in pan.

Mix seasonings together and dust over fish, ensuring the thickest part of each fillet is well seasoned. Arrange sliced lemon around the dish. 

Bake for 10-14 minutes, until fish is flaky and about 145 degrees internal temperature. 

For the creamy lemon butter sauce, add lemon juice and white wine to a small, heavy saucepan. Add lightly crushed garlic clove, then bring to a simmer and reduce the mixture for 2-3 minutes. Add heavy cream and return to a simmer (this will only take about 30 seconds). Remove the pan from the heat. Begin adding pieces of cold butter and whisking. As the added pieces melt, add a few more. If the sauce cools and the butter has stopped (or slowed) melting, return the pan to heat for 10-15 seconds - just long enough to begin melting the butter again - then remove from the heat and continue adding butter and whisking. Once the butter has incorporated, remove the garlic clove from the sauce. Taste the sauce and add a pinch of salt, if needed.

Plate baked tilapia and drizzle with lemon butter sauce. Garnish with diced parsley and serve.