Prep the cod: Pat the fillets very dry with paper towels. Season both sides with salt, pepper, and a light sprinkle of paprika if using. Dry fish sears better and keeps the sauce from getting watery.

Prep the aromatics: Mince the garlic, chop the parsley, and zest the lemon. Cut the lemon in half for juicing.

Heat the pan: Place a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, tilt the pan to coat.

Cook the cod: Lay the fillets in the pan, presentation side down. Cook 3–4 minutes without moving, until the edges look opaque and the bottom is lightly golden.

Flip and finish: Gently flip the cod. Add another 1–2 tablespoons butter to the pan along with the minced garlic. Cook 2–4 more minutes, spooning the butter over the fish as it melts. The garlic should soften, not burn.

Add lemon and herbs: Turn off the heat. Add lemon zest, a squeeze of lemon juice (to taste), and parsley. Swirl the pan so the flavors combine with the butter.

Check doneness: The cod should flake easily with a fork and look opaque throughout. Internal temperature should reach about 130–135°F for moist, just-cooked fish. If needed, return to low heat for another minute.

Serve: Plate the cod and spoon the garlic butter over the top. Add a pinch of red pepper flakes if you like a little heat.