In a shallow bowl, whisk the ½ cup flour with the salt and pepper. In another shallow bowl, beat the eggs.

Heat a large sauté pan to medium heat and add the olive oil and 1 tablespoon of the butter.

Dredge each piece of fish in the in flour mixture and shake off the excess.

When the butter has melted and just begins to foam, dip the floured fish into beaten eggs allowing the excess to drip off.

Fry the fish for about 4 to 5 minutes per side. The coating should be golden brown and the fish will be just cooked through. The internal temperature of the cod should be 145 degrees F. Transfer to a plate and loosely covered with foil.

Wipe out the pan and add the remaining 2 tablespoons of butter. Return the pan to medium heat.

When the butter has melted, whisk in the remaining 2 teaspoons of flour and cook for 1 minute.

Add the wine, stock, and lemon juice. Bring the sauce barely to a boil and cook stirring for 2 to 3 minutes or until the sauce is slightly thickened.

Add the sliced lemon and parsley and season to taste with salt and pepper.

Turn the heat to low and add the fish back into the pan with the sauce. Ladle some of the sauce over the fish and simmer for about an additional 2 to 3 minutes.

Serve the fish with the sauce and an additional sprinkle of parsley.