Roasted cod on saffron mashed potatoes

1 servings

Ingredients

Quantity Ingredient
2 pounds Russet potatoes; peeled, cut into 1
; 1/2-inch pieces
½ cup Whipping cream
¼ teaspoon Crushed saffron
4 Cod or sea bass fillets; (each about ß inch
; thick) (6-ounce)
3 tablespoons Olive oil
1½ teaspoon Balsamic vinegar
1 cup Arugula
½ cup Mixed fresh herbs; (such as basil, dill
; and tarragon)

Directions

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 servings.

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 1492 Calories (kcal); 85g Total Fat; (50% calories from fat); 22g Protein; 168g Carbohydrate; 163mg Cholesterol; 105mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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