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Season the cod fillets with sea salt and black pepper. Dredge them in flour and shake off the excess.
In a large frying pan melt half of the butter with the extra-virgin olive oil, over medium-low heat.
Add the cod fillets to the frying pan and cook for about 2 minutes per side until golden and slightly browned. Remove the fish from the pan and set aside in a warm place.
Adjust the heat to low. Add lemon juice, vegetable stock, capers, lemon slices and zest and shallot, and scrape well up the brown bits from the pan. Cook until the shallot is softened and translucent.
Add the remaining butter to the sauce and whisk for about a minute until it has a nice, silky texture.
Return the fish fillets to the pan, and garnish with parsley. Season with freshly cracked black pepper and serve.