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Epicurious
October 1999

Roasted Cod on Saffron Mashed Potatoes

This bright and sophisticated dish is offered at Gresslin's in London, England.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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)

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Mound mashed potatoes on 4 plates. Top with fish, then with salad.

Explore Bon AppétitRusset PotatoPotatoVegetableCodFishSeafoodSaffronMainDinnerGluten-FreeNut-FreeQuickEasyWeeknight MealsBon AppétitEpicurious