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Pat the cod strips dry with paper towels. Season lightly with salt, pepper, and paprika on all sides so the flavor stays balanced and gentle.
Melt the butter in a large skillet over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Keep it soft and golden, not browned.
Place the cod strips in the skillet in a single layer. Cook for 3–4 minutes per side, until lightly golden and flaky. Remove from the heat and set aside.
In a small bowl, whisk together the sweet chili sauce, lime juice, lime zest, soy sauce, and sesame oil until smooth and glossy.
Drizzle the sauce over the warm cod, sprinkle with fresh parsley, and serve right away while everything is tender and fragrant.