Fish:

Preheat oven to 350 degrees.

In a large, shallow bowl combine shredded potatoes, flour, egg white, seafood seasoning, and salt and pepper.

In another bowl, combine olive oil and mustard.

Place fish in the mustard/olive oil mixture, coating it on all sides

Place fish in potato mixture, mounding and shaping potatoes on top of the fish.

In a large skillet (I used a cast iron), melt butter on medium high heat. Once skillet is hot and the butter is melted, add the fish, potato side down. Make sure there is enough space between the fish to cook (I cooked 2 at a time). After 4 minutes, or once potatoes have started to brown, flip the fish and cook another 3 minutes on the other side. Finish baking in the oven for 3-5 minutes

Sauce:

In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil and reduce for 2 minutes.

Whisk in the mustard and cream, continue to cook for 2 minutes.

Whisk in the butter a cube at a time, until all the butter is incorporated.

Season with salt and pepper and stir in the dill.

Drizzle the sauce over the fillets. Garnish with whatever chopped green herbs you have on hand.