Pecorino-Encrusted Cod in Brown Butter Dill & Carrot Potato Mash

Ingredients

• 3 tablespoons coconut oil (or ghee)
• 1 1/2 pounds cod filet (cut into 3 or 4 pieces, thawed to room temperature (frozen? Try this.))
• Salt and Pepper
• 1/2 cup grated Pecorino cheese
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne
• 4 tablespoons unsalted butter
• 2 tablespoons chopped dill
• 1 pound carrots (peeled and chopped into similar-sized chunks)
• 1 pound gold potatoes (peeled and quartered)
• water (to cover carrots/potatoes)
• 1 pinch salt
• 1/4 cup kefir
• 1 tablespoon unsalted butter
• 1 clove garlic (grated)
• 1 tablespoon chopped dill
• Salt and Pepper (to taste)