Salt the fish fillets and place in the fridge for an hour.
Cut the potatoes in small cubes and boil for 10 minutes.
Meanwhile, finely chop the dill.
Add the milk in a large pot and follow in with the dill, garlic and fish and bring to the boil.
After 5 minutes, remove the fish from the milk, but don’t discard.
Mash the potatoes with the fish with a bit of olive oil, a splash of the seasoned milk and the lemon juice.
Season with freshly ground pepper. I don’t hold back as I like the spicy ting.
Top with breadcrumbs and a bit of olive oil and bake for 20 minutes at 180 C.
You can serve it with salad and some of the fish fillets if you have left some aside.