Roasted Citrus-Crumbed Cod with Cheddar-Sage Mashed Potatoes

Potatoes:

1 ½       lbs        Yukon Gold potatoes, cut into chunks

½         c           milk

1          tsp        dried crumbled sage

½         c           shredded Cheddar cheese

Cod:

1 ½       c           panko Japanese breadcrumbs

1          tbsp      unsalted butter, melted

2          tsp        grated orange zest*

2          tsp        grated lemon zest (save the lemon to squeeze over the finished fish)*

2          tsp        grated lime zest*

6          6 oz      skinless cod fillets (1 1/2 inches thick, pin bones removed if necessary)

1          tsp        kosher salt

½         tsp        freshly ground black pepper

*May use all lemon zest instead of three types.

Heat oven to 450. Place a wire rack (like one used for cooling cookies) on top of a cookie sheet.

Put the potatoes in a pot of cool water and bring to a boil. Continue boiling for 12-15 minutes, until they are tender.

Meanwhile, combine the panko, zest, salt, and pepper in a shallow dish for breading. Coat each piece of fish in the breadcrumb mixture, and place the fish on the wire rack on the baking sheet. Roast the fish at 450 for 8-10 minutes, until breadcrumbs are browned and the cod is barely opaque at its thickest part.

Drain the potatoes, then return to the pot. Add the milk and sage, and mash them until smooth and creamy. Stir in the cheese until melted. Add salt and pepper to taste.