Instructions

• Remove the cod from the refrigerator and let sit at room temperature for 15 minutes. Pat the cod dry with paper towels, then cut into 4 equal pieces.
• Season both sides of each piece with salt and pepper to taste. Place extra flour for dredging on a plate and lightly coat each piece of cod, shaking off any excess.
• Add 2 tablespoons butter to a skillet and heat over medium-high until the butter is melted and the pan is hot (about 1–2 minutes).
• Add the dredged cod to the hot skillet and cook undisturbed for 2 minutes. Carefully flip each piece and cook the other side for 2 minutes. Transfer the cod to a plate using a spatula (the fish will be delicate).
• Reduce the heat to medium. Add the remaining 1 tablespoon butter to the skillet and let it melt.
• Once the butter is melted, add the minced garlic and 1/2 tablespoon flour. Stir constantly and cook for about 1 minute.
• Pour in 1 cup heavy/whipping cream, then add 1 tablespoon lemon juice and 1/4 teaspoon Italian seasoning. Scrape up any browned bits from the bottom of the pan and simmer for 2–3 minutes, stirring occasionally, until the sauce begins to thicken.
• Stir in 1/2 cup freshly grated parmesan cheese until melted and the sauce is smooth.
• Stir in 1 tablespoon chopped fresh parsley.
• Return the cod to the skillet and spoon sauce over each piece. Cook for 2–4 minutes more, until the cod is opaque and flakes easily with a fork (avoid overcooking).
• Taste the sauce and season with additional salt and pepper as needed. Serve the cod with sauce spooned over the top.