Pat the cod fillets dry with paper towels. Then in a small bowl, combine flour with the seasonings, salt and pepper. Sprinkle the seasons all over the cod from all sides.

In a large non stick skillet, over medium high heat, heat olive oil and melt 1 tablespoon of butter.

Add the cod, and sear for 3-4 minutes per side until fully cooked and golden brown. The internal temperature must reach 145°F (63°C). Remove from the skillet, and transfer to a serving plate.

To the same skillet, add garlic and saute for 30 seconds. Then add the stock, and allow to reduce over medium heat (takes 6-7 minutes). Add the remaining cold butter, and stir it in so it’s emulsified with the sauce (it will help the sauce thicken).

The sauce is ready when it coats the back of your spoon, and when you run your finger through it, you get a sharp line. Remove from heat, add lemon juice, season with salt and pepper to taste, and add in the chopped fresh parsley. And stir to combine.

Pour the sauce over the cooked cod fillets, and serve immediately.