Coat the cod in seasoned flour

• Combine the flour, salt, garlic powder and black pepper in a large shallow dish.
• Pat the cod dry with kitchen roll to remove excess moisture.
• Coat each fillet in the seasoned flour, shake off the excess and set aside.

Fry the cod

• Heat the olive oil and butter in a large non-stick pan over medium-high heat.
• Fry the cod for 2-3 min per side until light golden outside and just about opaque in the centre.

Start the garlic butter sauce

• Remove the cod to a plate and lower the heat to medium.
• Fry the garlic for about 30 sec, without letting it burn.
• Pour in the stock, then stir in the butter until melted and the stock turns cloudy, and add the parsley.

Thicken the sauce

• Simmer and stir fairly frequently until the sauce begins to thicken.
• Season to taste and stir in the resting juices from the cod.

Baste the cod and serve

• Turn the heat to low, return the cod to the pan and baste in the sauce to warm through and finish cooking.
• Serve with a squeeze of lemon juice.