Begin by allowing your cod to sit at room temperature for about 15 minutes, then cut into four equal pieces, season with salt and pepper, and dredge in flour.

In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the cod pieces and cook for about 2 minutes on each side until golden-brown, then remove from skillet.

Reduce heat to medium and add the remaining butter, then add minced garlic and a teaspoon of flour. Cook for 1 minute until fragrant and lightly golden.

Pour in the heavy cream, fresh lemon juice, and Italian seasoning, stirring and scraping up browned bits. Simmer for 2-3 minutes until thickened.

Stir in the freshly grated parmesan cheese and chopped parsley until melted and well blended; adjust seasoning as needed.

Return the seared cod to the skillet, spooning the creamy sauce over it, and cook for an additional 1-2 minutes until warmed through.

Plate your creamy lemon parmesan cod, drizzling with remaining sauce, and serve with steamed vegetables, rice, or pasta.