In a medium bowl, combine the grated parmesan, garlic powder, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.

Take your cod fillets and gently press each one into the parmesan mixture, making sure to coat both sides thoroughly. Set the fillets aside.

In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes.

Once the oil is hot, carefully place the coated cod fillets in the skillet. Cook for 3–4 minutes on each side until golden brown.

In a small saucepan over low heat, melt 2 tablespoons of butter, then add heavy cream, lemon juice, lemon zest, fresh dill, and a pinch of salt and pepper. Stir together.

Simmer the cream sauce for 2–3 minutes, stirring occasionally, until it thickens slightly.

Plate the golden-brown cod fillets and generously spoon the lemon dill cream over the top. Garnish with additional dill or lemon wedges if desired.