Pat down one 14 ounce (390 g) fillet of cod with paper towels, then cut it into two 7 ounce fillets, drizzle each one with extra virgin olive oil, season them with sea salt, freshly cracked black pepper and a generous portion of sweet smoked Spanish paprika

Thinly slice 3 cloves of garlic and add into a bowl, cut 10 black pitted olives in half and add to the bowl with the garlic, squeeze in 1 tsp of fresh lemon juice, a generous tbsp of extra virgin olive oil, about 1 tbsp of freshly chopped parsley and lightly season with sea salt & freshly cracked black pepper, mix together until well combined

Heat a nonstick fry pan with a medium-high heat, after 3 minutes add the cod fillets seasoned side down, after 3 minutes flip the fillets (the thickness of my fillets where ½ inch), after a total cooking time of 6 minutes (3 minutes per side), remove the cod fillets from the pan and transfer to a dish

Using the same pan with the same heat add the olive and garlic mixture into the pan, mix continuously so the garlic doesn´t burn, after 60 to 90 seconds (you want the garlic to be aromatic and lightly browned), remove the pan from the heat and evenly divide the mixture on top of the cod fillets, sprinkle each one with freshly chopped parsley and serve at once, enjoy!