Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. Mash and set aside to cool.

Place Brussels sprouts on prepared baking sheet and toss with 2 tsp olive oil, half the onion salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.

While sprouts cook, prepare the cakes.

Combine cooled potato mash, spread and pankp in a bowl. Form into 6 evenly shaped balls. Flatten into discs.

Add canola oil to a medium nonstick pan over medium high heat.

Test oil temperature by adding a pinch of cake to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if necessary, lay cakes in hot oil and flip occasionally until crispy and golden brown, 5-6 minutes.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Reserve pan; no need to wipe clean.

In the same pan over medium heat, add cream and remaining onion salt. Bring to a simmer. Add parmesan and stir until melted.

Plate dish as pictured on front of card. Bon appétit!