Roasted Supper: Povencal Fish or Chicken with Green Beans
Makes: 4 servings
- 4 small baby yukon gold or new potatoes, thinly sliced
- 1 pound green beans
- 4 anchovy fillets, chopped
- 1 shallot, thinly sliced lengthwise
- 4 cloves garlic, sliced
- EVOO, for liberal drizzling
- salt and pepper
- 1 cup pitted nicoise or kalamata olives
- 4 pieces (6-8 oz each) thick whitefish (such as cod or pollock) or skinless, boneless chicken breasts
- 2 tomatoes, thinly sliced
- 2 teaspoons herbes de provence
- goat cheese crumbles and chopped parsley, for garnishing
- warm baguette and butter, to pass around the table
- Position a rack in the center of the oven and preheat to 450 degrees . Thinly slice the potatoes. Place on a rimmed baking sheet with the green beans, anchovies, shallot and garlic. Drizzle with EVOO; season with salt and pepper.
- Using a food processor, pulse the olives into a thick paste.
- Season the fish or chicken, then slather with the olive paste. Set on top of the vegetables. Top each piece with a shingled layer of the tomatoes. Sprinkle the herbes de provence on top. Roast until cooked through, about 15 minutes for fish or 20 minutes for chicken.
- Top the roasted fish or chicken and veggies with the cheese and parsley. Pass the warm baguette and butter at the table.