In a small saucepan brown the butter. Heat butter over medium-low, whisking continuously until it lightly browns and smells nutty, about 3 minutes. Once browned remove from heat and pour into a separate dish. As the butter heats and browns, it will get bubbly then turn foamy and then brown. Watch for these stages so you don’t burn your butter!

Add lemon juice, zest, salt and pepper to butter and stir, set aside.

Pat cod dry with a paper towel. Season all sides with salt and pepper then coat with flour.

In a medium non-stick pan, heat oil over high until it shimmers. Add fish and cook 1 ½ -2 minutes on each side until golden and slightly crispy. You may need to cook longer depending on the thickness of the filet. The internal temperature of cod is done between 135°F and 140°F.

Once cooked remove from pan, then add chopped garlic to the hot pan. The garlic will take ~30 seconds to brown, stirring constantly. Once browned remove from heat.

Drizzle cod with lemon butter, browned garlic, and garnish with lemon wedges, parsley, and chives. Sever over rice and enjoy!