1. Preheat oven to 200°C (400°F)

2. Season cod with 0.5g (1/8 tsp) salt and pepper. Dredge both sides in flour, shaking off excess

3. Heat 30g butter in a large oven-safe skillet over medium-high heat. Once foaming subsides and begins to brown slightly, add cod. Sear 3–4 minutes per side until golden and just cooked through. Transfer to a plate

4. Add breadcrumbs to the same pan. Cook 2–3 minutes, stirring constantly, until crisp and golden. Remove and set aside

5. Toss potato chunks with 1g salt, paprika (if using), and 15g (1 tbsp) oil or butter. Spread in the same skillet or on a baking sheet. Roast 25–30 minutes until tender and crisp, flipping once halfway

6. While potatoes roast, mix yogurt, lemon juice, 1g salt, 30ml (2 tbsp) dill, and 15g (1 tbsp) softened butter in a bowl. Stir until smooth and creamy

7. Flake cod slightly if desired, then return to oven for 2 minutes to warm if needed

8. Plate cod alongside roasted potatoes and salad. Top with golden breadcrumbs, a generous dollop of yogurt sauce, and lemon wedges. Garnish with remaining dill