Season the fillets on both sides with salt and pepper and leave them to rest.
Cook the potatoes in salted water to cover for about 10 minutes. Drain and set aside.
Melt half of the butter in a frying pan, preferably non-stick. Add the potatoes and the garlic powder and then cover. Adjust the heat to low and leave for 8 to 10 minutes. Stir from time to time. When the potatoes start to look golden and crispy brown, take them off the heat and garnish with fresh dill if you like it.
Meanwhile, melt the rest of the butter in another frying pan and add the cod fillets. Add the lemon juice. Cook each side for about 3 to 4 minutes.
Place in a big dish - the fillets on one side and the potatoes on the other - and drizzle with the sauce from the fish. As I'm sure you know, white fish tastes amazing with good white wine :)
This was really good, only one thing that I had to change. While cooking the potatoes on low with the lid on they were not browning. Turned the heat to high, removed the lid and they browned nicely. Thanks for posting the recipe - 22 Mar 2015