This cheap and easy dish pairs delicate white fish with creamy mash potato.
- Reserve 4 fish fillets for adults. Cut remaining fish into 3cm x 7cm fingers. Pour half the milk into a bowl. Place breadcrumbs on a plate. Dip fish fingers in milk then breadcrumbs. Place on a plate. Refrigerate, covered, for 15 minutes.
- Meanwhile, cook potato in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Reduce heat to low. Return potato to pan. Add garlic, remaining milk and half the butter. Mash until smooth.
- Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook fish fingers for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover.
- Clean pan. Add remaining oil. Return to medium-high heat. Cook reserved fillets for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover.
- Heat remaining butter in frying pan until foaming. Add lime juice and wine. Cook, stirring, for 2 to 3 minutes or until liquid has reduced slightly. Stir in dill and lime rind. Place mashed potato and fish on plates. Drizzle with sauce. Serve with lime wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set