Start by patting the cod fillets dry with paper towels and seasoning them generously with salt and pepper on both sides. This will help achieve a crispy exterior.
Heat a tablespoon of olive oil in your skillet over medium heat until shimmering and slightly fragrant. Carefully place the fillets skin-side down if they have skin, and cook for about 3-4 minutes until the edges turn opaque and golden brown.
Gently flip the fillets using a fish spatula and cook for another 2-3 minutes, until the fish flakes easily with a fork and remains moist inside. The surface should be golden and slightly caramelized.
Meanwhile, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for about 30 seconds until fragrant but not browned, then stir in the lemon juice and a pinch of salt.
Once the fish is nearly cooked, spoon the lemon butter mixture over the fillets, basting them gently with a spoon for about 30 seconds. This infuses the fish with bright citrus flavor and keeps it moist.
Carefully transfer the fillets to a serving plate, then spoon any remaining lemon butter over the top. Grate a little lemon zest over for extra zing and sprinkle chopped parsley for freshness.
Let the fish rest for a minute or two, then serve immediately with your favorite sides, enjoying the tender, flaky texture and bright citrus flavors.
