Mix the seasoning ingredients together for the fish.

Pat the fish dry and distribute the seasoning onto both sides of each filet. Set aside.

Add 1 tbsp butter to a large pan over medium heat, then add the onions and cook for 3-5 minutes.

Add the chard to the same pan and cook for another 3-5 minutes or until it's slightly wilted.

Mix in the lentils and season with salt. Add the broth and cumin and reduce the heat to low. Let the veggies simmer for about 10 minutes while you cook the fish.

Heat 2 tbsp of oil in a pan. When the oil is hot, add the fish, cooking for about 4-6 minutes on the first side. Note: the exact timing will vary on the thickness of the fish filets (if your fish is very thick, you may need more time; if it's very thin, you'll need less time).

Flip your fish over to cook the other side, then add 2 tbsp of butter to the pan. Use a spoon to baste the fish with the butter. Cook for about 3-5 minutes on this side, or until the fish registers 130°F to 135°F with an instant read thermometer. Remove the fish from pan and let rest. The fish will continue to cook from residual heat as it rests.

To finish the lentils, mix in 1 tbsp of butter and the lime juice. Taste for salt and cumin (add more, if desired).

Remove the lentils from the heat and gently mix in the avocados.

Spoon some lentils and avocado onto a plate and top with a piece of the pan fried cod. Garnish with chives and flaky salt, if desired.