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Place vegetables in a Dutch oven. Add 1/2 teaspoon salt and enough water to cover. Cover and bring to a boil. Reduce heat to medium, cook, covered, 15 to 20 minutes or until tender. Drain vegetables, reserving some of the cooking water. Using a potato masher, mash potatoes to desired consistency, adding reserved water as needed. Stir in cheese. Cover and keep warm.
Meanwhile, preheat oven to 300°F. Rinse fish and pat dry with paper towels. Cut into 8 equal pieces. In a shallow dish, beat egg. In another shallow dish, beat egg. In another shallow dish combine breadcrumbs, dill and the remaining 1/2 teaspoon salt and pepper. Dip fish pieces into eggs, then into breadcrumb mixture. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add half the fish. Cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Keep warm in the preheated oven while frying remaining fish. Serve with cauliflower mash and lemon wedges. Sprinkle with additional fresh herbs, if desired.