Instructions

• Pat the cod fillets dry with paper towels.
• In a small bowl, combine 1 tablespoon all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ¾ teaspoon salt, and ¾ teaspoon ground black pepper.
• Lightly dredge each cod fillet in the flour-spice mixture, pressing gently so the coating adheres; shake off any excess.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon of the cold unsalted butter; heat until the butter melts and the oil shimmers (but does not smoke).
• Add the cod to the hot skillet and sear 3–4 minutes on the first side without moving it, then carefully flip and sear the other side 3–4 minutes, until golden brown and the internal temperature reaches 145°F (63°C). Transfer the cooked fillets to a serving plate and tent loosely to keep warm.
• Reduce the heat to medium. Add the 4 cloves minced garlic to the same skillet and sauté about 30 seconds, until fragrant but not browned.
• Pour in 1 cup (240 ml) chicken stock and bring to a simmer. Cook over medium heat about 6–7 minutes, until the stock reduces and the sauce is slightly thickened.
• Cut the remaining 2 tablespoons cold unsalted butter into pieces, add them to the skillet, and stir continuously until the butter melts and the sauce is emulsified and coats the back of a spoon.
• Remove the skillet from the heat. Stir in 2 tablespoons fresh lemon juice and 1 tablespoon chopped fresh parsley. Taste and add additional salt and/or ground black pepper if desired.
• Spoon the sauce over the cooked cod fillets and serve immediately.