Season your cod fillets generously with salt and pepper on both sides. Let them rest for about 5 minutes.

Dredge each cod fillet in all-purpose flour, making sure to coat entirely while shaking off excess flour.

In a large skillet, heat olive oil and butter over medium-high heat until the butter melts and foams.

Place the dredged cod fillets in the skillet, cooking for 3-4 minutes on each side until golden brown.

Transfer the cooked cod fillets to a plate and cover with foil to keep warm.

In the same skillet, add another tablespoon of unsalted butter and sauté the minced garlic for 30 seconds until fragrant.

Pour in lemon juice and chicken broth, scraping up any browned bits from the pan and let simmer for 2-3 minutes.

Stir in the rinsed capers and let simmer for an additional 2 minutes.

Reduce heat to low and whisk in the remaining tablespoon of butter, adjusting seasoning as needed.

Return the warmed cod fillets to the skillet, spooning the sauce over them and heating through for 1-2 minutes.

Plate the Cod Piccata, garnishing with parsley and lemon slices. Serve immediately.