Pat the cod dry with paper towels and set aside on a plate. In a small bowl, combine the flour, ground coriander, paprika, cumin, salt, black pepper, and red pepper flakes, stirring well to distribute the spices evenly. I like to freshly grind the coriander seeds myself right before mixing—the aromatic difference is noticeable and really elevates the dish. Set the flour mixture aside.

Preheat your oven to 400°F. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, and butter (melting the butter slightly beforehand helps it incorporate smoothly). Finely mince the garlic cloves and add them to the lemon mixture, stirring well. This creates your aromatic basting sauce that will infuse the fish during baking.

Dip the dried cod into the lemon-garlic mixture, coating both sides evenly, then immediately dredge in the flour-spice mixture from Step 1, shaking off any excess flour. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the cod for 2 minutes on each side until golden brown—this creates a flavorful crust and helps seal the fish. I find that a good sear makes the final dish feel more restaurant-quality, even though the fish will finish in the oven.

Pour the remaining lemon-garlic sauce from Step 2 over the seared cod. Transfer the skillet to the preheated 400°F oven and bake for 8-10 minutes, until the fish flakes easily when tested with a fork and is opaque throughout. Sprinkle the fresh chopped parsley over the top just before serving to add brightness and a fresh herbaceous note. Serve directly from the skillet or transfer to a serving platter, spooning the pan juices over each portion.