Roughly chop 6 cloves of garlic, add into a mortar (you can also use a food processor) and pinch in a little sea salt, using a pestle pound down until you form a paste, then add 1/4 cup white wine vinegar and a kiss of freshly cracked black pepper, mix together and set aside

Heat a large non-stick fry pan with a medium to medium-high heat and add in 1/4 cup extra virgin olive oil

Pat dry the cod fillets with paper towels, then season with sea salt & black pepper

Add 1/2 cup all-purpose flur into a shallow bowl, coat the cod fillets, making sure they´re evenly coated all around

Once the oil is hot, add the cod fillets into the pan, skin side up and all in a single layer, cook for about 3 minutes per side, then remove from the pan and transfer over a wire rack, drain whatever olive oil is left in the pan

Heat the same pan with a low heat, add in the vinegar & garlic sauce, mix continuously, after 2 minutes add in the cod fillets back into the pan, all in a single layer, heat the cod fillets for 30 seconds per side, so the sauce can incorporate into the fish, remove from the heat and sprinkle with finely chopped fresh parsley, enjoy!