Rinse the cod fillets under cold water and pat dry with paper towels. In a shallow bowl, combine almond flour and a pinch of salt.

Dredge each cod fillet in the almond flour mixture, ensuring each piece is well-coated.

Heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of grapeseed oil in a large skillet over medium-high heat.

Place the coated cod fillets in the hot skillet and cook each side for 2-3 minutes until golden and crisp.

Add ½ cup of chicken stock, lemon juice, and capers to the same skillet, scraping up browned bits.

Let it simmer for about 5 minutes and adjust seasoning as necessary.

Plate the crispy fillets and drizzle the lemon-caper sauce over the top. Garnish with chopped fresh parsley.