Remove the fillets from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter.
Once the butter has melted, add the minced garlic and cook for about 1 minute, until fragrant.
Stir in the lemon juice and parsley, then return the cod fillets to the skillet, spooning the sauce over the top.
Serve immediately, garnished with extra parsley if desired.
Variations & Tips
For a bit of a kick, add a pinch of red pepper flakes to the lemon butter sauce. If you prefer a creamier sauce, stir in a tablespoon of heavy cream after adding the lemon juice. You can also substitute the cod with other white fish like haddock or tilapia. For a gluten-free option, use almond flour instead of all-purpose flour for dredging.
