Step 1

For the potatoes, cover potatoes with water and bring to a boil

Step 2

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

Step 3

Listicle: Rachael Ray 6-Quart Covered Stockpot While potatoes are cooking, warm the buttermilk, cream cheese and butter over low heat

Step 4

Add the warm buttermilk sauce to the drained potatoes and combine with herbs, hot sauce, garlic and onion

Step 5

Mash to desired consistency and adjust salt to taste

Step 6

Cover to keep warm

Step 7

Preheat oven to 400°F, with rack at center

Step 8

For the fish, toss the breadcrumbs with butter and season with garlic, onion and parsley

Step 9

Pat fish dry and season with salt and pepper

Step 10

Combine the lemon juice, Dijon and vegan mayo or mayo

Step 11

Slather this over the fish and top with a lot of the breadcrumbs

Step 12

Bake fish until opaque and cooked through and the breadcrumbs are browned and crispy, 12 to 14 minutes

Step 13

Serve the fish with potatoes and lemon wedges alongside