Pat the cod fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper to enhance the flavor and help develop a golden crust.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Place the cod fillets in the hot oil, ensuring not to overcrowd the pan. Sear the fillets for about 4 minutes on the first side, until golden brown and crispy. Flip the fillets gently with a spatula and cook for an additional 3 minutes, or until the fish is opaque and flakes easily with a fork.

Transfer the cooked cod to a warm plate and tent loosely with foil. Reduce the heat to medium and add the unsalted butter and minced garlic to the skillet. Cook for about 1 minute until the garlic is fragrant and the butter is melted, picking up the brown bits from the pan. Remove from heat and stir in the lemon juice, parsley, dill, and chives.

Generously spoon the warm herb butter sauce over the cod fillets and serve immediately.