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

Makes 4 servings.

INGREDIENTS

  • 2pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
  • 1/2cup whipping cream
  • 1/4teaspoon crushed saffron 46-ounce cod or sea bass fillets (each about ‟ inch thick)
  • 3tablespoons olive oil 1 1/2teaspoons balsamic vinegar
  • 1cup arugula
  • 1/2cup mixed fresh herbs (such as basil, dill and tarragon)

    DIRECTIONS

    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.