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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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