Remove the monkfish from the refrigerator 15 minutes before cooking to bring it closer to room temperature. Pat each fillet completely dry with paper towels, removing all surface moisture.

Combine the salt, black pepper, and smoked paprika in a small bowl. Sprinkle the seasoning mixture evenly over both sides of each monkfish portion. Press the seasonings gently into the flesh so they adhere during cooking.

Place your skillet over medium-high heat and add the olive oil. Allow the oil to heat for 2 to 3 minutes until it shimmers and moves easily across the pan surface.

Carefully place the monkfish portions in the hot pan, laying them away from you to avoid oil splatter. Leave space between each piece. Let the fish cook undisturbed for 3 to 4 minutes without moving or flipping.

Use a fish spatula or tongs to gently flip each portion to the second side. Cook for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit. The fish should feel firm to the touch but still have a slight spring.

Reduce the heat to medium and add 2 tablespoons of butter along with the minced garlic to the pan. Tilt the pan slightly and use a spoon to baste the melting butter over the fish continuously for about 1 minute until the garlic becomes fragrant.

Sprinkle the fresh parsley and thyme over the fish and continue basting for another 30 seconds. Add the remaining 2 tablespoons of butter and let it melt into the sauce.

Remove the pan from heat and drizzle the fresh lemon juice over the fish. Give the pan a gentle shake to combine the lemon with the butter sauce. Transfer the monkfish to serving plates and spoon the garlic herb butter from the pan over each portion. Serve with lemon wedges.