Peel and dice the celeriac into 1 cm cubes. Wash and chop the kale (4 minutes). Mince the garlic (1 minute).

Pat the cod fillets dry. Place the pumpkin seeds in a small bag and crush them lightly with a rolling pin or the back of a pan (2 minutes). Season the cod fillets with salt and pepper, then press the crushed pumpkin seeds onto both sides, ensuring they adhere well (2 minutes).

Heat half of the olive oil (5ml) in a large non-stick skillet over medium heat. Add the diced celeriac and sauté for 5-7 minutes until tender-crisp and lightly browned (7 minutes). Remove from skillet and set aside.

Add the remaining olive oil (5ml) to the skillet. Increase heat to medium-high. Carefully place the crusted cod fillets in the hot skillet. Sear for 3-4 minutes per side, until the crust is golden brown and the fish is cooked through and flaky (8 minutes).

While the cod cooks, add the minced garlic and kale to the skillet with the celeriac (if using the same pan, do this after removing cod, or use a separate pan). Sauté for 2-3 minutes until the kale is wilted (3 minutes). Stir in fresh dill.