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There’s one word to describe Rach’s “Dijon-aise” Fish with Big Breadcrumbs and Warm Ranch Potatoes—YUM! The potatoes are made with cream cheese, butter, buttermilk, herbs and granulated garlic and onion, and she includes the last three ingredients in the topping for the fish to harmonize the two dishes. She rounds out the meal with steamed broccolini (try her roasted broccolini, too), and John’s citrusy My Pimm’s Cup Overfloweth Cocktail goes great with everything. For an easy sweet treat to follow, check out Melissa Clark’s 1-Ingredient Chocolate Mousse. Happy Friday!
Pro Tip from Rach: If you don’t groove on seafood, you can substitute boneless, skinless chicken breast for the fish. “It all works out the same,” she says.
Ingredients For the Potatoes:
- 3 Yukon Gold potatoes, skin on, diced 1-inch cubes2 russet potatoes, skin on, diced 1-inch cubesSalt1 cup buttermilk3 ounces cream cheese3 tablespoons butter1 cup mixed herbs: chopped chives, dill and parsley1 teaspoon hot sauce1 teaspoon EACH granulated garlic and onion
For the Fish:
- 3 cups stale rustic white bread processed into coarse crumbs in food processor4 tablespoons melted butter1 teaspoon EACH granulated garlic and onion2 tablespoons dried parsley4 filets of sustainable center-cut cod or halibutSalt and pepperJuice of ½ lemon, plus wedges to pass½ cup EACH Dijon and Vegenaise or mayonnaise
Yield Preparation
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.
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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.