Start by patting the cod fillets dry with paper towels to remove excess moisture, ensuring a crispy skin. Season both sides generously with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and bubbly, add the finely minced garlic. Sauté for about 1-2 minutes, stirring continuously until fragrant and golden, but be careful not to let it burn.

Carefully place the seasoned cod fillets skin-side down in the skillet. Cook for 4-5 minutes without moving them, allowing the skin to become golden brown and crisp.

Once the skin is perfectly crispy, gently flip the fillets using a spatula. Pour in the freshly squeezed lemon juice around the fillets, ensuring they soak up that bright flavor. Continue cooking for another 3-4 minutes until the fish flakes easily with a fork.

Remove the skillet from heat and transfer the cod to a serving plate. Garnish with chopped fresh parsley and a sprinkle of lemon zest.