Pat the cod fillets dry with paper towels and season both sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the cod fillets for 2–3 minutes on each side until golden brown and cooked through, then remove and keep warm.

In the same skillet, lower heat and add unsalted butter, stirring to melt and pick up fond from the pan.

Add minced garlic to the butter and cook for about 30 seconds until fragrant and golden.

Stir in fresh lemon juice and lemon zest, letting the mixture simmer for 1 minute.

Return the seared cod to the skillet, spooning sauce over each piece and cook for an additional 2–3 minutes until the fish flakes easily.

Garnish with chopped parsley and a squeeze of lemon juice before serving.