Pat cod fillets dry thoroughly with paper towels. This step is essential for getting crispy skin. Season both sides generously with salt and freshly cracked black pepper.
Place a large skillet over medium heat. Add butter and olive oil, letting the butter melt until foamy. Add minced garlic and sauté for 30–45 seconds until fragrant (be careful not to burn).
Place the cod fillets skin-side down in the skillet. Press lightly with a spatula to ensure even contact with the pan. Cook for 4–5 minutes, undisturbed, until the skin is golden brown and crisp.
Carefully flip the cod fillets. Pour in lemon juice around the fish and cook for another 3–4 minutes until the fish flakes easily with a fork.
Remove from heat, sprinkle lemon zest and parsley over the fillets, and spoon some of the garlic butter sauce on top. Serve immediately.
