Remove the cod filets from their packaging and place them on a plate lined with paper towels. Use the paper towels to pat the filets dry to remove any excess moisture.

Sprinkle both sides of the cod with sea salt and black pepper.

Heat the avocado oil and butter over medium-high heat in a large nonstick skillet. The butter/oil should be sizzling and bubbly before adding the fish. It’s normal for the butter to brown throughout the cooking process.

Place the fish filets on the hot skillet in a single layer. Cook for 2-3 minutes per side, until golden brown on both sides. Insert a meat thermometer into the thickest part of the fish. Cod is fully cooked once it reaches 145 degrees Fahrenheit. Continue cooking, flipping occasionally, until the fish is mostly cooked through.

Add in the fresh garlic, kalamata olives, capers, and fresh parsley. Stir the new ingredients around in the oil to get them hot.

Serve cod with lemon slices and the buttery kalamata olive caper mixture. Enjoy it with your favorite side dishes for a healthy wholesome meal!