DIRECTIONS
Boil potatoes in a large pot of salted water until tender, then drain.
Let potatoes cool, then peel.
Rinse the fish in cold water and coat each one in the flour, patting off the excess.
Melt 5 TBSP of butter in a skillet and pan-fry the fish for 3 minutes on each side, or until crisp and golden.
Keep the cooked fish warm while you cook the remaining fillets.
Melt the remaining butter in a casserole.
Add the peeled potatoes and let them saute a little before adding the parsley.
Season with salt and pepper.
Serve immediately with the potatoes, sliced lemon and dill sprigs.