In a shallow bowl, combine almond flour and salt. Set aside.

Rinse the cod fillets and pat them dry. Coat each fillet in the almond flour mixture.

Heat olive oil and grapeseed oil in a skillet over medium-high heat.

Cook coated cod fillets for 2-3 minutes on each side until golden brown.

Remove the fish and keep it warm under foil.

In the same skillet, combine chicken stock, lemon juice, and capers. Scrape up browned bits.

Simmer the sauce until reduced by half, then stir in additional grapeseed oil.

Plate the cod, drizzle with sauce, and garnish with parsley.