Instructions: 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.

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