Begin by rinsing the cod fillets under cool water, then pat them dry with paper towels.

In a shallow dish, combine almond flour and a pinch of salt, dredge each cod fillet in the mixture until well-coated.

Set the fillets aside while heating the oils.

In a large skillet, heat olive oil and grapeseed oil over medium-high heat until shimmering.

Carefully add the dredged cod fillets to the skillet in batches, cooking for 2-3 minutes on each side until golden brown.

Remove the fish from the skillet and keep warm on a plate.

In the same skillet, add chicken stock, lemon juice, and capers, scraping the browned bits from the bottom.

Bring the mixture to a simmer and reduce by half for 3-4 minutes.

Stir in remaining grapeseed oil after thickening.

Return cod fillets to the skillet, spoon sauce over them, and warm through for 1 minute.

Garnish with fresh parsley and serve immediately.