Start by patting the wild caught rockfish fillets completely dry using paper towels, which helps achieve a delightful crisp when grilled.

In a medium bowl, combine the extra virgin olive oil, minced garlic, chopped thyme, rosemary, lemon zest, kosher salt, cracked black pepper, and smoked paprika. Mix well until the ingredients form a cohesive and fragrant paste.

Generously coat each rockfish fillet with the herb mixture, ensuring every inch is covered for maximum flavor.

Preheat your grill to medium-high heat, approximately 200°C (about 400°F). Allow the grill to reach the desired temperature for at least 10-15 minutes.

Take a paper towel and dip it in oil, then use tongs to wipe the grill grates. This important step prevents the rockfish from sticking and tearing when flipped.

Carefully place the rockfish fillets skin-side down on the grill grates. Allow them to grill for about 4 minutes without moving them.

While the rockfish is cooking, add the lemon slices to the grill beside the fish. Let the lemons grill for about 3-4 minutes until they are slightly caramelized and fragrant.

After 4 minutes, check the edges of the rockfish for an opaque color, indicating it's ready to flip. Gently turn the fillets over.

Grill the rockfish for an additional 3-4 minutes, checking that the thickest part turns a milky white color and is cooked through.

Once cooked, carefully remove the grilled rockfish from the grill and let it rest for a few minutes. Brush the fillets with melted butter and sprinkle with fresh parsley.