1. Pat your cod fillets dry with paper towels. Season both sides generously with salt and pepper. This step is key for getting that nice crust when searing.
2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter melts and begins to foam but not brown, carefully add the cod fillets.
3. Cook the cod without moving it for about 3 to 4 minutes, until the edges turn opaque and the underside forms a beautiful golden-brown crust. Flip the fillets gently and cook for another 2 to 3 minutes, or until the fish flakes easily with a fork. Remove cod from the skillet and set aside on a warm plate.
4. Lower the heat to medium, add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 30 to 45 seconds until fragrant—but watch carefully so it doesn’t burn. This little garlic step is where the magic starts.
5. Pour in the chicken or vegetable broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer gently for about 2 minutes to reduce slightly.
6. Slowly stir in the heavy cream and lemon juice. Keep stirring as the sauce thickens, about 3 to 5 minutes. If you want a little heat, sprinkle in a pinch of red pepper flakes at this stage.
7. Return the cod fillets to the pan, spoon some sauce over each, and warm them through for about 1 to 2 minutes. Be gentle here so the fish doesn’t break apart.
8. Sprinkle fresh parsley on top for a burst of color and fresh flavor. Serve immediately and enjoy!

One tip I’ve learned the hard way: don’t rush the sear. Patience here means a crispy outside and tender inside, which is worth every second. Also, stirring the sauce constantly makes it smooth and velvety rather than separated or clumpy.