Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.

Lightly dredge each fillet in flour, shaking off any excess.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Once the skillet is hot, add the cod fillets. Sear for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.

Remove the cod from the skillet and set aside on a plate.

In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute, until the garlic is fragrant.

Pour in the chicken broth (or white wine) and bring to a simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly.

Stir in the lemon juice and lemon zest. Cook for another minute.

Return the cod fillets to the skillet, spooning the sauce over the top to coat the fish.

Sprinkle the chopped parsley over the cod fillets.

Serve the cod with the lemon butter sauce drizzled on top, and garnish with lemon wedges.