Quarter potatoes.

Bring a medium pot with potatoes covered with water to a boil over medium heat. Once boiling, cook until potatoes are fork-tender, 10-12 minutes.

While potatoes boil, trim ends off green beans and halve.

Zest and halve lemon. Cut one half into wedges and juice the other half.

On a separate cutting board, halve mahi-mahi and pat dry. Season both sides with 1/4 tsp. salt and a pinch of pepper.

Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add garlic salt, cheese spread, and half the cream (reserve remaining for sauce). Mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time and up to 2 Tbsp., until desired consistency is reached. (Reserve remaining potato cooking water for sauce.) Cover and set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

Remove from burner. Stir in butter, 1/2 tsp lemon zest, and 1 tsp lemon juice until coated.

While green beans cook, cook mahi-mahi.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add mahi-mahi to hot pan. Cook until browned and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Transfer mahi-mahi to plate and tent with foil. Reserve pan; no need to wipe clean.

Return pan used to cook mahi-mahi to medium-high heat. Add remaining cream, caramelized onion jam, 2 Tbsp. remaining potato cooking water, and a pinch of salt to hot pan. Bring to a simmer.

Once simmering, remove from burner. Add mahi-mahi and gently flip until coated.

Plate dish as pictured on front of cart, topping mahi-mahi with sauce and squeezing lemon wedges over to taste. Bon appétit!