Heat a cast iron skillet to medium and add the butter.
Once the butter has completely melted, season both sides of the snapper with salt and pepper before adding it to the pan.
Let the fish cook for around 3 minutes, or until slightly brown and crispy on the bottom side, then flip the fish over.
Add in the cooking wine, heavy cream, garlic, and lemon juice. Allow the fish to braise for a couple more minutes, then remove from the pan.
Add chopped parsley to the sauce and lower the heat to medium-low.
Let the sauce continue cooking until it has reduced quite a bit, becoming much thicker and creamier.
Serve the fish over a plate of greens and drizzle the butter lemon sauce right over top of it.