Combine flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a bowl and whisk well.
Coat each cod fillet evenly on both sides with the flour mixture.
Heat 1 Tbsp butter and olive oil together in a non-stick pan over medium-high heat.
Place the cod in the pan and cook until both sides are nicely browned and the fish flakes easily, about 3 to 4 minutes per side.
Transfer the cooked cod to serving plates.
Lower the heat to medium-low and melt the remaining 4 Tbsp butter in the same pan.
Add minced garlic and cook briefly until fragrant and just slightly colored, about 15 seconds.
Take the pan off heat and gently stir in chicken broth and lemon juice, watching for steam.
Pour the butter sauce over the cod fillets immediately.
Garnish with chopped parsley and serve while warm.
