Start by allowing the fresh cod to sit at room temperature for about 15 minutes. Cut into four equal pieces, then season each piece with salt and pepper. Lightly coat the fillets with flour.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place the seasoned cod into the hot skillet, cooking for about 2 minutes on each side until golden brown. Transfer the cod to a clean plate and cover with foil to keep warm.

Remove the skillet from the heat and allow it to cool for about one minute to prevent burning. Keep the flavorful bits left in the pan.

Return the skillet to medium heat and add the remaining tablespoon of butter. Once melted, toss in the minced garlic and a sprinkle of flour. Sauté for about one minute until fragrant but not browned.

Pour in the heavy cream and lemon juice, mixing thoroughly with the sautéed garlic. Add Italian seasoning and continue to cook for about 2-3 minutes until the mixture thickens slightly.

Stir in the freshly grated Parmesan cheese and chopped parsley into the creamy sauce until the cheese melts completely.

Add the seared cod back into the skillet, spooning the sauce over each piece. Reduce heat to low and let simmer for about 2-3 minutes. Serve warm.