Categories Milk/Cream Fish Herb Potato Roast Dinner Cod Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. 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.
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