Preheat oven to 425 degrees F and pat the cod dry with a paper towel, season with salt and pepper- remember to salt from up high, so that it rains down on the fish, ensuring it’s evenly distributed

Heat an oven-safe skillet over medium-high heat, add oil, once just smoking, carefully lay the fillets down going away from you (this prevent grease from splattering back at you), and brown for 1-2 minutes

Using a fish spatula, carefully flip the fillet, then transfer to the oven for 7-10 minutes- it depends on the thickness of the fillet (you can also use a food thermometer, fish should read 145 degrees F

Remove from the skillet and garnish with salsa and serve immediately