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Ingredients
- 2 lb Russet potatoes, peeled, cut into 1 1/2-inch pcs
- 1/2 c. Whipping cream
- 1/4 tsp Crushed saffron
- 4 x Cod or possibly sea bass fillets, (each about inch thick) (6-oz)
- 3 Tbsp. Extra virgin olive oil
- 1Â 1/2 tsp Balsamic vinegar
- 1 c. Arugula
- 1/2 c. Mixed fresh herbs, (such as basil, dill and tarragon)
Directions
- Preheat oven to 400F. Cook potatoes in large saucepan of boiling salted water till tender, about 20 min. Drain well. Return potatoes to pan and mash. Add in cream and saffron; mix to blend. Season to taste with salt and pepper. Cover to keep hot.
- Meanwhile, sprinkle cod with salt and pepper. Heat 2 Tbsp. oil in large ovenproof nonstick skillet over high heat. Add in cod; cook 2 min.
- Turn cod over. Transfer skillet to oven; bake till cod is opaque in center, about 6 min.
- Mix balsamic vinegar and remaining 1 Tbsp. extra virgin olive oil in medium bowl.
- Add in arugula and herbs and toss to coat. Season salad to taste with salt and pepper.
- Mound mashed potatoes on 4 plates. Top with fish, then with salad.
- Makes 4 servings.
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