Recipe - Roasted Cod On Saffron Mashed Potatoes

2 pound Russet potatoes; peeled, cut
into 1
; 1/2inch pieces
One half cup Whipping cream
One fourth teaspoon Crushed saffron
4 Cod or sea bass fillets;
(each about ß inch
; thick) (6ounce)
3 tablespoon Olive oil
1 One half teaspoon Balsamic vinegar
1 cup Arugula
One half cup Mixed fresh herbs; (such as
basil, dill
; and tarragon)

Preheat oven to 400F. Cook potatoes in large saucepan of boiling salted
water until tender, about 20 minutes. Drain well. Return potatoes to pan
and mash. Add cream and saffron; mix to blend. Season to taste with salt
and pepper. Cover to keep warm.

Meanwhile, sprinkle cod with salt and pepper. Heat 2 tablespoons oil in
large ovenproof nonstick skillet over high heat. Add cod; cook 2 minutes.
Turn cod over. Transfer skillet to oven; bake until cod is opaque in
center, about 6 minutes.

Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl.
Add 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