Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 Tbs butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan; keep warm.
Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Add remaining 1 Tbs butter, cook 2 minutes or until slightly thickened. Remove pan from heat; stir in parsley, and lemon juice. Serve fish with sauce.