Roasted Salade Nicoise
You’ve heard of one-pot dinners? These are one-sheet-pan dinners, which means easier cleanup with the added bonus of concentrated, roasted flavors. Here I use a traditional salade Nicoise as the starting point for a pan of roasted potatoes, green beans, and fish. Ham, squash, and apples are gratifying flavors of a New England autumn, and roasted chicken with fennel, bell peppers, and herbes de Provence gives you a little detour toward the south of France (if you shut your eyes tight and stand by the warm oven!).
Rather than the traditional tuna, I like the lighter touch of a firm white fish like hake, haddock, cod, halibut, or tilapia. Inspired by a recipe in Sheet Pan Suppers by Molly Gilbert.
For the roasted salade
18 small redskin, Yukon gold, or creamer potatoes about 2 inches in diameter (1¾ pounds), scrubbed and halved
3 tablespoons extra-virgin olive oil
Salt and pepper
1 pound green beans, ends trimmed and beans halved (about 4 cups)
1 large onion, halved and each half thickly sliced
1¾ pounds white fish fillets, skinned if necessary
1 dry pint cherry or grape tomatoes (about 2 cups)
½ cup pitted Kalamata or Nicoise olives, halved
4 hard-cooked eggs, peeled and quartered
For the vinaigrette
1½ tablespoons red wine vinegar
½ teaspoon Dijon mustard
2 teaspoons minced fresh thyme
¼ cup minced fresh basil
Salt and pepper
¼ cup extra-virgin olive oil
With the rack in the middle position, heat the oven to 425 degrees. In a large bowl, toss the potatoes with 1 tablespoon oil, ¼ teaspoon salt, and pepper to taste.
Spread the potatoes in a single layer, cut side down, over half of a large (roughly 18-by-13-inch) rimmed baking sheet.
In the bowl, toss the beans and onion with 1 tablespoon oil, ¼ teaspoon salt, and pepper to taste, and spread them on the other side of the baking sheet.
Roast until the beans and onion are tender and browned, about 20 minutes (the potatoes won’t be done yet), stirring the beans (but not the potatoes) after 10 minutes.
Remove the beans and onion from the baking sheet and set aside.
Dry the fish with paper towels; in the bowl, rub it all over with 1 tablespoon oil and sprinkle with ¼ teaspoon salt and pepper to taste, then place on the empty side of the baking sheet.
In the bowl, toss the tomatoes and olives to coat with residual oil and scatter them over the fish and potatoes.
Return the baking sheet to the oven and roast until the potatoes are tender, the tomatoes are wrinkled, and the fish is opaque and firm but not hard, about 12 to 18 minutes, depending on type and thickness of fish.
Meanwhile, in a large bowl, whisk the vinegar, mustard, thyme, 3 tablespoons of the basil, ¼ teaspoon salt, and pepper to taste to dissolve the salt.
Vigorously whisk in ¼ cup oil.
Adjust the seasoning with salt and pepper if necessary.
Remove about two-thirds of the vinaigrette to a small bowl.
Add the beans and onion to the large bowl and toss to coat with vinaigrette; arrange dressed beans and onion on a large serving platter.
In the large bowl, toss the potatoes with half the vinaigrette from the small bowl; arrange them on the platter.
Arrange the fish, tomatoes, olives, and eggs on the platter, drizzle with the remaining vinaigrette from the small bowl, sprinkle with the remaining basil, and serve at once.
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