Rinse the cod pieces in water, then dredge thoroughly in flour mixture, until well coated
Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat; add half of the cod pieces and brown well, about 3 minutes per side
Transfer from skillet to a plate, and repeat with remaining cod
Place plate of cod in warm oven while preparing the sauce
Add chicken stock, lemon juice, and capers to skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
Reduce the sauce by half then Whisk in the remaining 3 tablespoons of grapeseed oil
Plate the cod, pour the sauce over it and sprinkle with parsley