Pat the cod fillets dry with paper towels. In a shallow dish, combine the flour, salt, and black pepper. Dredge each fillet in the flour mixture, shaking off any excess.

In a large skillet, heat the olive oil over medium heat. Once hot, add the cod fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.

Stir in the capers and bring the sauce to a simmer. Let it cook for about 2-3 minutes until slightly reduced.

Return the cod fillets to the skillet, spooning the sauce over them. Cook for an additional minute to heat through.

Remove from heat, sprinkle with fresh parsley, and garnish with lemon slices before serving.