Roasted Cod on Saffron Mashed Potatoes

• 2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
• 1/2 cup whipping cream
• 1/4 teaspoon crushed saffron
• 4 6-ounce cod or sea bass fillets (each about 3/4 inch thick)
• 3 tablespoons olive oil
• 1 1/2 teaspoons balsamic vinegar
• 1 cup arugula
• 1/2 cup mixed fresh herbs (such as basil, dill and tarragon)

1. Preheat oven to 400F.
2. Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes.
3. Drain well.
4. Return potatoes to pan and mash.
5. Add cream and saffron; mix to blend.
6. Season to taste with salt and pepper.
7. Cover to keep warm.
8. Meanwhile, sprinkle cod with salt and pepper.
9. Heat 2 tablespoons oil in large ovenproof nonstick skillet over high heat.
10. Add cod; cook 2 minutes.
11. Turn cod over.
12. Transfer skillet to oven; bake until cod is opaque in center, about 6 minutes.
13. Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl.
14. Add arugula and herbs and toss to coat.
15. Season salad to taste with salt and pepper.
16. Mound mashed potatoes on 4 plates.
17. Top with fish, then with salad.

russet potatoes, whipping cream, saffron, cod, olive oil, balsamic vinegar, arugula, herbs

Taken from www.epicurious.com/recipes/food/views/roasted-cod-on-saffron-mashed-potatoes-102421 (may not work)