Pat the cod dry and season both sides with salt and pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Add cod fillets, skin-side down if present, and cook for 3–4 minutes without moving to get a golden crust. Flip and cook another 2–3 minutes until just opaque. Remove fish and set aside on a plate.

Reduce heat to medium, add minced garlic to the pan and cook for 20–30 seconds until fragrant.

Add halved cherry tomatoes and cook for 2–3 minutes, stirring, until they begin to soften and release juices.

Stir in 2 tablespoons butter and the juice of 1 lemon. Let the butter melt and the sauce reduce slightly for 1–2 minutes. Taste and adjust salt, pepper, and lemon.

Return cod to the pan and spoon sauce over the fillets for 1 minute to warm through and meld flavors.

Transfer to plates and garnish with chopped fresh parsley. Serve immediately.