Pat the cod fillets dry with paper towels. This helps the fish develop a light golden crust instead of steaming in the skillet. In a small bowl, combine the salt, black pepper, paprika, and garlic powder.

1. Season the cod.Sprinkle the seasoning mixture evenly over both sides of the fillets. If you prefer a lightly crisp exterior, dust each piece with a thin coating of flour and shake off any excess.
2. Heat the skillet.Add the olive oil to a large nonstick or stainless-steel skillet over medium heat. Allow the oil to warm until it shimmers, but do not let it smoke.
3. Sauté the fish.Place the cod fillets in the hot skillet, leaving space between each piece. Cook for about 3–5 minutes on the first side, depending on thickness, until golden and the fish releases easily from the pan.
4. Flip carefully.Turn the fillets gently with a fish spatula. Cook for another 2–4 minutes, or until the cod is opaque and flakes easily with a fork. The thickest part should reach an internal temperature of 145°F (63°C).
5. Prepare the garlic butter.Transfer the cooked cod to a plate. Reduce the heat to medium-low and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant.
6. Add the lemon flavor.Pour in the lemon juice and broth, then add the lemon zest and thyme if using. Stir gently, scraping up any flavorful browned bits from the bottom of the skillet. Let the sauce simmer for 1–2 minutes.
7. Coat the cod.Return the cod fillets to the skillet. Spoon the lemon butter sauce over the fish and allow everything to warm together for about 30–60 seconds. Sprinkle with fresh parsley.
8. Serve immediately.Transfer the fillets to serving plates and drizzle with the remaining lemon butter sauce. Add fresh lemon slices and serve while hot.