Pan-Seared Cod

1. Pat cod fillets very dry with paper towels. Season generously with salt and pepper. If desired, lightly dredge the fish in flour, tapping off any excess. 2. Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Carefully place cod fillets in the skillet, skin-side down if applicable. 3. Cook for 3-4 minutes until the skin is crispy and golden brown, and the fish is opaque about halfway up. Gently flip the fillets. 4. Reduce heat to medium. Add butter to the skillet around the fish. Once butter melts and starts to foam, add minced garlic. Cook for 1-2 minutes, spooning the foaming butter and garlic over the fish. Be careful not to burn the garlic. 5. Remove the skillet from heat. Squeeze fresh lemon juice over the fish and sprinkle with fresh parsley. Serve immediately.