Fish Gratins

• 2 6oz Fish fillets, such as sole, salmon, halibut
• 2 tablespoons Olive oil
• 14 cherry tomatoes, sliced in halves
• 1 medium red potato
• 2 fat Sprigs of thyme
• 8 Pitted and sliced kalamata or other olives
• Dry white wine
• Handful Spinach leaves
• 1 small Shallot, sliced

1. Place a folded cloth napkin atop each of 2 dinner plates. Set aside.rnHeat oven to 400 degrees.
2. Wash fish and pat dry. Lightly sprinkle with kosher salt and pepper. Oil gratins with 1 T of the olive oil.
3. Slice the potato on a mandolin, or as thinly as possible, unpeeled. Line gratin bottoms with the sliced potatoes. Add shallot. Sprinkle kosher salt and pepper to taste. Lay spinach leaves on top of potatoes. Add the fish, and scatter the tomatoes and olives around, place thyme sprigs on top. Splash with wine, and sprinkle last T of olive oil all over each gratin. Bake for 15 to 20 minutes. Place on dinner plates, and serve immediately.

salmon, olive oil, tomatoes, red potato, thyme, other olives, white wine, handful spinach, shallot

Taken from food52.com/recipes/27359-fish-gratins (may not work)