Begin by patting the haddock fillets dry and seasoning them with onion powder, salt, and pepper.

Heat olive oil in a nonstick skillet over medium-high heat until it is hot but not smoking.

Once the oil is heated, reduce the heat to medium and carefully place the haddock fillet, in the skillet. Allow the fillets to cook without moving them for about 2 to 3 minutes.

Using two fish spatulas, gently flip the fillets and cook for an additional 1 minute on the other side.

Add butter to the skillet, allowing it to melt. Then, add crushed garlic and fresh oregano, and cook for 30 seconds. Tilt the skillet slightly toward you to allow the butter to pool at the front. Using a large spoon, scoop up the melted butter and pour it over the fish repeatedly for 15 seconds. Place the skillet flat on the burner and continue cooking for an additional 1 or 2 minutes.

Before serving, remove the garlic cloves and oregano sprigs. Top each fillet with fresh oregano leaves, drizzle with the remaining butter from the skillet, and serve with lemon wedges on the side.