Pat the cod filets with paper towels to remove excess moisture. Season both sides with salt and pepper.

Place the flour in a shallow dish. Dredge each cod filet  in the flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully add the cod filets to the hot skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Allow a golden crust to form on each side before flipping.

While the cod is cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown the garlic. 

Stir in the lemon zest, lemon juice, chopped parsley and basil. Cook for another minute to allow the flavors to meld together. Season the sauce with salt and pepper to taste.

Once the cod is cooked, transfer it to a serving plate. Spoon the lemon herb butter sauce over the cod filets. Garnish the dish with additional chopped herbs and microgreens if desired. Serve the pan-fried cod hot alongside your favorite side dishes such as roasted vegetables, mashed potatoes, or a crisp green salad.