Add the garlic, olive oil, lemon juice, old bay seasoning, salt and pepper to a small bowl and stir to combine.
Place the fillets on a plate and rub the marinade into both sides then cover and refrigerate for 30 minutes.
While the fish is marinating, make the rice by heating the olive oil over medium heat in a medium pot.
Add garlic and saute for 30 seconds or until it becomes fragrant.
Add the rice and stir and cook until it starts to brown, about 5 minutes, then stir in the chicken broth, thyme and salt and bring it to a boil. Turn the heat down to low heat and cover with a lid.
Let rice cook for 20 minutes without lifting the lid, turn the heat off and let it sit undisturbed for 10 minutes then fluff the rice.
Next, cook the fillets by heating the butter in a large skillet over medium heat until melted.
Add the fish and sear for 3-4 minutes on each side or until a nice crust starts to form.
Serve immediately over a bed of the cooked rice with lemon wedges and fresh thyme or parsley for garnish if desired.