Provencal Fish or Chicken with Green Beans


  • 4 red potatoes, or small baby yukon gold, or new potatoes thinly sliced
  • 1 pound green beans
  • 1 shallot thinly sliced lengthwise
  • 4 cloves garlic sliced
  • EVOO for liberal drizzling
  • salt and pepper
  • 1 cup pitted nicoise or kalamata olives (optional)
  • 4 pieces 6-8 oz each thick whitefish (such as cod, swai, or pollock) or skinless, boneless chicken breasts
  • 2 tomatoes thinly sliced
  • 2 teaspoons herbes de provence (rosemary, thyme, basil, tarragon, & oregano)
  • 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.