Clean and skin your cod fillets on a clean cutting board. Portion cod fillets into 6-7 oz portions.
Pat cod dry with paper towel on both sides. Season with salt and pepper on both sides.
In a skillet, heat the oil and pan-sear cod on medium-low heat until golden brown (about 5-6 minutes per side).
Flip cod and pan-sear until both sides are golden brown and fish is fully cooked through. Remove cod from skillet and set aside on a plate.
In the same skillet, heat butter on low heat and stir occasionally until it begins to brown, foam, and have a nutty aroma.
Take off the heat and sauté minced garlic for 30 seconds before adding lemon juice and capers.
Drizzle brown butter caper sauce over cod and garnish with fresh lemon wedges and chopped parsley.
