1. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
3. Carefully place the cod fillets in the skillet and cook for about 4 minutes on one side, until the underside is a crisp golden brown.
4. Gently flip the cod using a spatula and cook for another 3 minutes or until the fish flakes easily with a fork.
5. Remove the cod from the skillet and keep it warm on a plate tented with foil.
6. In the same skillet, reduce the heat to medium. Add the butter and garlic, cooking until the butter has melted and the garlic is fragrant, about 1 minute.
7. Remove the skillet from the heat and stir in the lemon juice, parsley, dill, and chives.
8. Spoon the herb butter sauce over the warm cod fillets and serve immediately.

Variations & Tips
– If you’re not a fan of cod, feel free to substitute it with another type of white fish like halibut or tilapia.
– For an extra zing, grate some lemon zest into the herb butter sauce.
– If you’re short on time, dried herbs can be used in a pinch – just remember to use them sparingly as they have a more concentrated flavor than fresh herbs.
– This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container and gently reheat in the oven for best results.
Remember to keep your fish fillets around the same thickness for even cooking, and don’t overcrowd your skillet – giving each piece its space means better sear and more flavor. Happy cooking, friends!