In a shallow bowl, mix together the almond flour and salt until well combined.

Rinse the cod fillets under cold water and gently pat them dry with paper towels. Coat each fillet in the almond flour mixture.

In a large skillet, combine the extra virgin olive oil and grapeseed oil over medium-high heat.

Once the oil is hot, carefully add the coated cod fillets to the skillet and cook for 2-3 minutes on each side.

In the same skillet, reduce the heat and add the chicken stock, lemon juice, and capers. Let it simmer for about 3-4 minutes.

To serve, place cod on each plate, drizzle with lemon-caper sauce, and finish with fresh parsley.