Pollock and Bacon with Mashed Potatoes

For the potatoes: Boil potatoes for about 30 minutes.

For the fish: Rinse pollock, pat dry and season with salt and pepper. Dredge in flour. Heat oil in a pan and fry fish until golden brown on both sides, about 5 minutes. Dice bacon, 2 tablespoons butter in a pan and cook bacon until golden brown.

Peel and mince shallot. Heat 1 tablespoon butter in a pan and sauté shallots and peas for 1-2 minutes.

Peel potatoes and press through a ricer. Stir in hot milk until creamy. Stir in peas and remaining butter. Season with salt and nutmeg. Add more milk if needed. 

Plate fish and sprinkle with bacon. Serve with potatoes and garnish with dill.