Start by patting dry the cod fillets with paper towels. This step is essential. If the fish is wet, it won’t sear properly. After drying, sprinkle both sides of the fillets with the smoked paprika, garlic powder, sea salt, and black pepper. This creates a beautiful seasoning layer.

In a large skillet, heat the avocado oil over medium-high heat. Once hot, lay the seasoned cod fillets gently in the skillet. Sear for about 4-5 minutes on each side until they take on a lovely golden brown color. The goal is to achieve a crispy exterior while keeping the inside tender. When done, remove the cod from the skillet and set it aside on a plate.

Now it’s time for the magic! In the same skillet, lower the heat to medium and add the minced shallots. Cook until softened, around 2-3 minutes. Be cautious not to brown them; we want them sweet and tender, not caramelized. Add the flour and stir, cooking for about a minute to form a roux. Gradually whisk in the vegetable broth and lemon juice, ensuring there are no lumps. The sauce will begin to thicken slightly.

This is where the dish earns its name. Reduce the heat to low and add the butter cubes one at a time, whisking continuously as you do so. This method emulsifies the butter into the sauce, creating a luscious consistency. Toss in the dried basil, rosemary, and chili flakes, stirring to combine.

Return the seared cod fillets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes until the fish is heated through. Gently sprinkle the fresh dill over the top just before serving.