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