Roasted Haddock Niçoise

Bringing the components of this salad into the oven for a quick roast makes it easier to cook and clean up. 

Serves 4

¾ lb.new potatoes, halved or quartered if large

¼ cup olive oil

Kosher salt and freshly ground black pepper

¾ lb. haricot verts (French string beans), stem ends trimmed

1 shallot, thinly slice

4 6 oz. boneless skinless haddock fillets

4 hardboiled eggs, peeled and halved lengthwise

4 medium or 6 small tomatoes, quartered

1 large head butter lettuce, leaves separated

1/3 cup niçoise olives

¼ cup extra-virgin olive oil

2 Tbsp. red wine vinegar

1 tsp. Dijon mustard

Heat the oven to 400°F. Line a large rimmed baking sheet with foil. Toss the potatoes with 1 Tbsp. olive oil and a pinch of salt and a few grinds of black pepper and spread into a single layer on the prepared baking sheet. Roast for 10 minutes and remove from the oven.

Toss the haricot verts with 1 Tbsp. olive oil and a pinch of salt and a few grinds of pepper. Push all the potatoes to one side, spread the haricot verts on the other side, in the center sprinkle the shallots and lay the haddock over the top. Drizzle the haddock with the remaining 2 Tbsp. olive oil and season with salt and pepper. Roast until the fish is opaque and the haricot verts and potatoes are tender, about 10 minutes more.

Arrange the lettuce leaves on a large platter. Make small mounds of the haricot verts, potatoes, tomatoes, and egg halves on and around the lettuce. Scatter the olives over the vegetables and top with the fish and shallots. 

In a small jar combine the extra virgin olive oil, vinegar, mustard, and a pinch of salt and pepper. Drizzle the dressing over the fish and salad.