1. Pan-fry the cod fillet in butter for a few minutes on each side, until it reaches an internal temperature of 133°F or 56°C.

2. Add sunflower seeds and pumpkin seeds to the pan during the last minute of cooking.

3. Blanch the asparagus in boiling water for 2-3 minutes, then immediately plunge it into cold water to stop the cooking process.

4. Boil the new potatoes in water until they are tender when pierced with a fork.

5. Chop the hard-boiled egg into small pieces.

6. In a pan over medium heat, brown the butter until it develops a rich nutty aroma, taking care not to let it burn.

7. Arrange the cooked cod, asparagus, and potatoes on a plate.

8. Sprinkle the chopped egg and toasted seeds over the top of the dish.

9. Drizzle the browned butter over the entire dish, then garnish with a sprinkle of fresh dill.

10. Serve with a side of grilled lemon if desired.