Ingredients
For the Potatoes:
3 Yukon Gold potatoes, skin on, diced 1-inch cubes
2 russet potatoes, skin on, diced 1-inch cubes
Salt
1 cup buttermilk
3 ounces cream cheese
3 tablespoons butter
1 cup mixed herbs: chopped chives, dill and parsley
1 teaspoon hot sauce
1 teaspoon EACH granulated garlic and onion
For the Fish:
3 cups stale rustic white bread processed into coarse crumbs in food processor
4 tablespoons melted butter
1 teaspoon EACH granulated garlic and onion
2 tablespoons dried parsley
4 filets of sustainable center-cut cod or halibut
Salt and pepper
Juice of ½ lemon, plus wedges to pass
½ cup EACH Dijon and Vegenaise or mayonnaise
Directions
Serves: 4
For the potatoes, cover potatoes with water and bring to a boil. Salt the water liberally, cook the potatoes until tender, 10 to 12 minutes, then drain them and return to the hot pot to dry them.
While potatoes are cooking, warm the buttermilk, cream cheese and butter over low heat. Add the warm buttermilk sauce to the drained potatoes and combine with herbs, hot sauce, garlic and onion. Mash to desired consistency and adjust salt to taste. Cover to keep warm.
Preheat oven to 400°F, with rack at center.
For the fish, toss the breadcrumbs with butter and season with garlic, onion and parsley.
Pat fish dry and season with salt and pepper.
Combine the lemon juice, Dijon and vegan mayo or mayo. Slather this over the fish and top with a lot of the breadcrumbs. Bake fish until opaque and cooked through and the breadcrumbs are browned and crispy, 12 to 14 minutes.
Serve the fish with potatoes and lemon wedges alongside.