In a shallow bowl, combine almond flour and salt. Rinse cod fillets under cold water and pat dry. Dredge each cod fillet in the almond flour mixture.

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

Place coated cod fillets in the skillet and cook for 2-3 minutes on each side until golden brown.

In the same skillet, reduce heat to medium and add chicken stock, lemon juice, and capers. Simmer for about 5 minutes until reduced by half.

Stir in remaining grapeseed oil and return cooked cod to skillet, spooning sauce over fish. Cook for an additional minute to warm.

Plate the Cod Piccata garnished with fresh parsley and enjoy!