Roasted Turbot On A Crisp Potato Cake With Teardrop Tomatoes And Gaeta Olives

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
375
FAT
65%
CHOL
8%
SOD
7%

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Ingredients for 2 servings

One 1 - pound whole turbot or fluke, gutted and scaled

2 medium Yukon Gold Potatoes (about 1 pound total)

Leaves from 2 fresh thyme sprigs (about 1 teaspoon)

teaspoon kosher salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

10 pear or cherry tomatoes (preferably small)

cup dry white wine

1 tablespoon white wine vinegar

1 tablespoon unsalted butter

cup pitted Gaeta olives

Kosher salt and freshly ground black pepper

2 fresh rosemary springs

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