In a small bowl, whisk together the all-purpose flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper until well combined.

Take your skinless cod fillets and evenly coat both sides with the flour mixture.

In a non-stick skillet, heat Danish Creamery butter and olive oil over medium-high heat until the butter melts and begins to bubble.

Carefully place the coated cod fillets into the hot skillet and sear for about 3-4 minutes on each side.

Once the cod is seared, transfer the fillets to serving plates; keep warm.

Reduce heat to medium-low, adding more Danish Creamery butter to the skillet to melt and scrape up browned bits.

Add the minced garlic to the melted butter and sauté for about 15 seconds until fragrant.

Carefully stir in chicken broth and fresh lemon juice; simmer for about 1-2 minutes.

Drizzle the lemon-garlic sauce over the warm cod fillets and garnish with freshly chopped parsley.