To make the Dill Mustard, Mix the Dijon Mustard (1/4 cup), Red Wine Vinegar (1 tablespoon), Granulated Sugar (1 tablespoon), Salt and Pepper (to taste) together well in a medium-sized bowl. Slowly whisk in the Vegetable Oil (1/2 cup). Stir in the Fresh Dill (3 tablespoon), check and adjust seasonings.
Season Northern Wolffish (1 pound) with Kosher Salt (to taste), Lime Juice (to taste) and Ground White Pepper (to taste), then dust with All-Purpose Flour (to taste).
Sauté in Sunflower Oil (to taste) until internal temperature reaches 145 degrees F (62 degrees C).
Add Baby Potato (to taste) and sauté until lightly browned.
Discard oil, add Garlic & Herb Butter (2 ounce), cook until the fish is cooked to your liking. Remove the fish, add Cherry Tomato (to taste).
Saute another minute, check and adjust seasonings, then plate fish, potatoes, and tomatoes and top the fish with dill-mustard sauce.