1. Season the cod fillets with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the cod fillets, skin side down, and cook for about 4 minutes per side, until golden brown and cooked through. Remove the fillets from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3-4 minutes, allowing the flavors to meld and the sauce to thicken.
5. Stir in the lemon juice, fresh parsley, and red pepper flakes if using. Simmer for an additional 2 minutes.
6. Return the cod fillets to the skillet, spooning the sauce over each piece to coat. Cook for another 1-2 minutes to ensure the fish is heated through.
7. Serve immediately, garnished with extra parsley if desired.

Remember, cooking is as much about intuition as it is about following a recipe. Feel free to adjust the seasoning to your taste — my abuela always said to trust your senses!