Pat the cod fillets dry with paper towels to remove excess moisture, then season generously with salt and pepper on both sides.
Heat a non-stick skillet over medium heat until shimmering, then add a tablespoon of oil. Gently place the fillets skin-side down (if skin-on), pressing lightly to ensure contact. Cook for about 3-4 minutes until the edges turn opaque and golden.
Carefully flip the fillets using a fish spatula, then cook for another 2-3 minutes until just cooked through and flaky. Remove the fish and set aside on a warm plate.
In the same skillet, reduce the heat to low and add two tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant and slightly golden.
Use a zester to add the lemon zest into the butter, then squeeze in the juice of half the lemon. Pour in the white wine if using, and whisk gently to combine everything. Let the sauce simmer for 1-2 minutes until slightly thickened and fragrant.
Taste the sauce and adjust with more lemon juice or salt and pepper as needed for brightness and seasoning.
Pour the lemon butter sauce over the cooked fillets, spooning some of the sauce onto each piece. Garnish with chopped parsley for a fresh, herbaceous touch.
Serve immediately, enjoying the flaky fish coated in a silky, citrusy butter sauce. Pair with your favorite side for a bright, satisfying meal.
