Fry the fish in oil until brown on each side, turning only once. Remove, and let the fish drain on paper towels or brown paper. When the frying process is finished, drain off most of the oil, leaving the residue and approximately 2 teaspoons of oil in the pain. Deglaze the pan by stirring in lemon juice. Add the zest, white wine, parsley, and simmer until the liquid has reduced by one half.