Rinse the cod fillets under cold water and pat them dry. In a shallow dish, combine almond flour and salt. Dredge each cod fillet in the mixture, shaking off any excess.

In a large skillet, heat olive oil and grapeseed oil over medium-high heat for about 2 minutes until shimmering.

Place coated cod fillets in the skillet. Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes until cooked through.

In the same skillet, add chicken stock, lemon juice, and capers. Scrape the browned bits and simmer for 3-4 minutes until reduced by half.

Remove from heat, stir in grapeseed oil for a silky finish, and adjust seasoning with salt if needed.

Serve the cod with sauce drizzled on top, garnished with parsley.